Homemade Udon Noodle Soup with Chicken and Scallions (Tori Nanban Udon) - Main Course Lunch and Dinner Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• for the dashi and soup broth: 8 cups spring or filtered water 1 ounce kombu 2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi) 4½ tablespoons Japanese soy sauce ¼ cup mirin
• 8 cups spring or filtered water
• 1 ounce kombu
• 2 cups (0.625 ounce) lightly packed bonito flakes (katsuobushi)
• 4½ tablespoons Japanese soy sauce
• ¼ cup mirin
• 15 ounces (3 cups) Anson Mills French Mediterranean White Bread Flour
• 7 ounces spring or filtered water, warm
• 4 teaspoons fine sea salt
• Cornstarch for rolling out the dough and cutting the noodles
• 3 tablespoons Japanese soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 1½ teaspoons sugar
• About 14 ounces boneless, skinless chicken thighs, trimmed of excess fat and cut into ¾-inch pieces (12 ounces trimmed weight)
• 0.75 ounces (about 4) dried shiitake mushrooms, soaked in hot water for 15 minutes until softened
• embellishments: 8 thin slices kamaboko (steamed fish cake), optional 3 scallions Shichimi togarashi (“seven-spice” powder)
• 8 thin slices kamaboko (steamed fish cake), optional
• 3 scallions
• Shichimi togarashi (“seven-spice” powder)