Miso Udon with Homemade Kombu‑Katsuobushi Dashi, Wakame & Shelf‑Stable Tofu

Instructions

1. 1

   Prepare kombu: gently wipe the kombu with a damp cloth to remove surface grit but leave the white powder — that’s flavor.

2. 2

   Kombu infusion: place kombu and 6 cups cold water in a medium pot. If you have time, let sit 20–30 minutes to extract more flavor; otherwise begin heating slowly over low–medium heat.

3. 3

   Heat gently: warm until small bubbles form at the edge (just before simmer). Remove kombu right before the water reaches a simmer — do not boil the kombu or it may turn bitter.

4. 4

   Add katsuobushi: bring the kombu‑infused water to a gentle simmer, add katsuobushi, then turn off heat after 30 seconds–1 minute. Let flakes settle undisturbed for 5 minutes.

5. 5

   Strain dashi: strain through a fine sieve or cheesecloth into a clean pot or bowl, pressing lightly on the flakes for flavor but avoiding cloudiness. Discard or reserve used flakes for niban dashi.

6. 6

   Rehydrate wakame: place dried wakame in warm water 3–5 minutes, then drain and gently squeeze out excess; set aside.

7. 7

   Heat dashi & cook udon: return strained dashi to a medium pot and bring to a gentle simmer. Add frozen udon and cook per package instructions (usually 3–5 minutes) until tender.

8. 8

   Make miso slurry: place red and white miso in a small bowl. Ladle 1/2 cup hot dashi into the bowl and whisk until smooth.

9. 9

   Finish gently: reduce heat to the lowest setting (do not boil). Stir miso slurry into the pot and taste; add 1–2 tsp soy sauce if you want more savory saltiness.

10. 10

    Add tofu & wakame: gently add cubed shelf‑stable tofu and rehydrated wakame, warming 1–2 minutes without boiling so tofu remains tender.

11. 11

    Serve & garnish: turn off heat. Ladle into bowls, drizzle with toasted sesame oil if desired, and garnish with sliced scallions and toasted sesame seeds or a pinch of shichimi togarashi.

12. 12

    Make‑ahead tip: ichiban dashi is best same day. Save kombu/katsuobushi for a lighter second dashi or to simmer vegetables.