Thinly slice the green onion (or leek).
Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat and add the soy sauce.
Add the cooked thick white noodles (udon) and cover the pan and boil for a couple of minutes. Remove from heat.
Serve in 2 big bowls and decorate with the steamed fish paste slices (optional).
Sprinkle the thick white noodles (udon) with the sliced green onions and shichimi (seven-spice seasoning) if desired.
This dish is very simple and is one of the most popular recipes using udon.
Japanese foods recipes
Int'l. recipes with a Japanese twist