Miso Udon Noodle Soup

0 In a pot, combine water and dried kelp. Simmer for 10 minutes over medium heat. After 10 minutes, add the dried bonito flakes. Once it comes to a simmer, turn off the heat then steep for 15 minutes. Strain well then set aside. 
1 Bring the dashi broth to a simmer over medium heat. Using a fine mesh sieve, dissolve the red miso into the broth. Next, add mirin and mushroom powder. 
2 Carefully add the udon noodles. If using frozen udon noodles, parboil it for 1 minute to loosen the noodles. 
3 Toss in the white part of the scallions then bring it to a simmer. Add the toppings including fish cakes, tofu skin, scallions, garlic chips, sliced hot pepper, sauteed oyster mushrooms, or your favorite toppings! 
4 Crack an egg in the center then simmer for 1 to 2 minutes or until the egg has set. Garnish with ground black pepper. 
5 Serve and enjoy!