Nissin Donbei

Simmer dashi with soy sauce and mirin until the broth tastes savory, lightly sweet, and balanced.

Warm the fried tofu pouch in a little seasoned broth so it absorbs flavor.

Cook udon noodles separately until springy, then drain and place them in a serving bowl.

Pour hot broth over the noodles and top with tofu, wakame, kamaboko, and scallions.

Finish with shichimi and serve while steaming.