I slice 1 cup shiitake mushrooms, chop 2 cups spinach or bok choy, mince 1 tbsp ginger and 2 garlic cloves, and slice 2 green onions. I keep 6 cups broth, 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake (if using), and 1 tsp sesame oil ready for this savory noodle broth.

In a medium pot, I boil 8 oz udon noodles per package instructions until chewy (4–5 minutes for fresh, 8–10 for dried). I drain and rinse briefly with cold water to prevent sticking in this Japanese comfort soup.

In a large pot, I heat 6 cups dashi or vegetable broth over medium heat. I add minced ginger, garlic, and 1 tsp sesame oil, simmering for 3–5 minutes to infuse this chewy noodle broth with aroma.

I stir in mushrooms and spinach or bok choy, simmering for 3–5 minutes until tender. I add optional ½ cup chicken, shrimp, or tofu, heating through for 2–3 minutes for this cozy Asian soup.

I add 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sake (if using), tasting to adjust seasoning for a balanced savory noodle broth. I add cooked udon noodles, stirring gently to combine.

I ladle the Japanese comfort soup into bowls, garnishing with green onions and optional sesame seeds or nori strips for a vibrant chewy noodle broth.