I wanted to try and make Wakame Udon for lunch today, which originally consists of udon noddles in broth, topped with wakame seaweed (and perhaps with an additional sprinkle of spring onion). But I ended up using everything I found left over in the kitchen and I thought would fit in. This includes:

– the last sheet of nori seaweed, cut
– the last tablespoon of dried wood-ear mushrooms, sliced and stems removed
– the last two dried shiitake mushrooms, sliced
– and of course: wakame and spring onion.

Man, I really have to go shopping – supplies are almost depleted. So, to any japanese person that might happen to read this: I know this not really original or traditional, but I was hungry and it was really delicious. My apologies. I’m reasoning if it would be correct to call this “okonomi-udon” 馃檪 – write me and correct me if you like!

So here’s what I did (enough for two):

The Broth (recipe from here):

– 2 cups dashi stock (I always have some in stock, made from granules)
– 1/4 tsp salt
– 1 tbsp soy sauce
– 1.5 tbsp mirin
– 1.5 tbsp make 

Heat this to a boil and stir. Then turn off the heat and set aside.

Toppings:

– see above. You want your toppings readily cut and prepared when the udon noddles are cooked.

Udon:

Boil noodles for two as the package direction says and drain. Pour soup in a bowl, add in the udon and top with whatever you have prepared. I, personally like to give it some drops of sesame oil and a dash of shichimi pepper on top. I don’t kid you: This is good shit!