bell peppe r ½

• 1 litre vegetable oil
• 0 ginger
• 0
• 0 spring onion

Step 1
Make a vegetable stock by soaking the dried shiitake mushrooms and kombu in the water for 30 minutes.

Step 2
Cook and chill the udon noodles as instructed on the packet, and put in a bowl.

Step 3
In a pot, bring the stock to just before a boil, then remove the kombu.

Step 4
Put the pot back on low heat and season with the two variations of soy sauce (normal soy sauce is fine if you can’t get usukuchi), the mirin, sugar and salt (adjust amounts to your liking).

Step 5
Chop each vegetable into bite-size pieces.

Step 6
Deep fry the vegetables in 170-180C vegetable oil for about 1 minute, then drain out as much oil as possible on a kitchen roll.

Step 7
Add the vegetables to the simmering stock and cook for a couple of minutes, then place in a serving bowl.

Step 8
Serve the bowl of udon noodles with the vegetable soup on the side to dip.

Step 9
Add grated ginger and mooli, or chopped spring onion as a garnish on the soup.