place a saucepan of water over a medium heat and add the kombu seaweed.
Add the dashi powder
stir and leave to simmer for a few minutes. Add the grated ginger
white miso paste
sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm.
For the stir-fried greens
heat a wok with a little vegetable oil until shimmering
add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms
bok choi
kale
courgette and sugar snap peas.
Keep stirring the contents of the wok and cook for two minutes or so
then add the soy sauce
enoki mushrooms and all but a teaspoon of the spring onions.
Meanwhile
bring a second pan
filled with water
to the boil.
Fry the vegetables until slightly softened
then add all but a pinch of the schicimi pepper and sesame seeds.
Drop the udon noodles into the boiling water and cook for a few minutes
or until heated through
and then drain.
To finish the miso broth
add the tofu cubes to the broth.
To serve
lay the udon noodles in the bottom of a bowl
place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds.
