Udon Noodles With Shiso - cooking recipe

Ingredients

6 cups chicken stock
1 ounce bonito flakes
3 tablespoons soya sauce, to taste
1 1/2 teaspoons chopped pickled ginger
2 ounces enoki mushrooms
fresh udon noodles
2 sheets nori, crumbled
3 scallions, sliced, thinly
shiso leaf, shredded for garnish

Preparation

Heat the chicken broth in a saucepan with the bonito flakes.
Just before it boils, strain into a clean pot.
Discard the bonito.
Stir in the soy sauce, ginger, and mushrooms.
Add noodles to pot and simmer for 2 minutes or until heated through.
Add the seaweed.
Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.