きのこうどん

手順

1. First, let’s make the stock. Pop the kikurage mushrooms and konbu piece in a pan, cover with a litre of water and bring to the boil. Take off the heat and let sit for 10 minutes. Extract the kikurage mushrooms and konbu piece and set aside, leaving the stock

2. Bring the stock back to the boil and add the soy sauce, mirin, enoki mushrooms and udon. Cook for 4 minutes, then add the spinach and cook for a further minute. Remove from the heat.

3. Discard the tough stalks of the kikurage mushrooms, cut the konbu piece into sections and pop it all into the pan. Heat through, then serve and consume.