Udon soup

2 pieces of seaweed, soak in big bowl of water for whole day.Heat up at night, take seaweed for sanshyo kobu. Add two bags of silver dash, cut one piece of fried tofu, half then pieces. Put in the boiling pot, add soy sauce, milin, sake. Leave overnight for flavor.


Cut spring onion and add shijimi chillinpowder for udon. May have shrimp tempura as fancy udon!