1/3 cup of arame or any other Japanese sea vegetable
1 2 inch knob of ginger, peeled and sliced
2 shiitake mushrooms, fresh or dried
1 tablespoon shoyu, tamari, Braggs Amino
1 bunch of scallions, chopped
1./2 teaspoon sea kelp
1 teaspoon mirin
Boil water, add the udon noodles, shiitake mushrooms, arame and ginger. Rinse arame and discard any shells prior to using it. Simmer for about 10 minutes or until noodles are done. Add tamari, dill, sugar, sea kelp. Serve in individual bowls, garnished with chopped scallions.