Udon is a perfect choice for a quick yet satisfying meal. The subtle broth is the perfect complement to the chewy texture of the noodles. For the best flavor, it's ideal to make a homemade dashi broth from kombu and katsuobushi, but if you are short on time, you can also use dashi powder. Prepare this bowl of warmth and umami that will fill you up and comfort you.
In a large pot, soak the kombu in cold water. Slowly bring to a simmer over medium heat, but remove the kombu just before it boils. Boiling the kombu for too long can make the broth bitter.
Add the katsuobushi flakes to the simmering water and immediately turn off the heat. Let the flakes steep for 2-3 minutes, until they settle at the bottom. Strain the broth through a fine-mesh sieve to get a clear dashi.
Add the soy sauce and mirin to the dashi broth. Return it to the stove and bring to a gentle simmer. Set aside until you're ready to serve.
In a separate pot, cook the udon noodles according to the package instructions. Aim for al dente. Drain them and quickly rinse them under hot water to remove excess starch and separate the noodles.
Divide the hot, drained udon noodles among serving bowls. Pour the hot kakejiru broth over the noodles. Top with chopped scallions and any other favorite toppings. Serve immediately.