2servings of inariage sweetened aburaage, one day i’ll share a good recipe, but today let’s use store bought one
2tbsp. soy sauce
1/4 tsp. salt
narutomaki fish cake, thinly sliced
blanched spinach, chopped
green onions, chopped
In a medium pot, add water and a dashi packet and bring it to a boil. Reduce heat to medium and cook 7 minutes. Discard the dashi packet.
Add Seasonings and wait till simmer.
Meanwhile, open udon packages and loosen up udon by running warm water. This is an optional step. If you are lazy like me, you can just dump udon directly into the soup even if the udon is frozen. Also, I would like to mention that some brand of udon breaks up too much even if you gently touch it, like this brand. I always buy a frozen "Sanuki udon" from Asian/Japanese supermarket. The texture of Sanuki udon is much better than this udon, which I bought from an American supermarket.
Add udon and cook for 3-5 minutes (frozen one probably takes a little more time).
Serve Udon and soup in a bowl and top with inariage and additional toppings of your choice.