Golden Beetroot Kombu Broth
- 8 inches dashi kombu/kelp
- 9 cups water
- 10–12 dried green onion root (can be replaced w/ fresh green onion)
- ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
- 2 carrots (peeled & roughly chopped)
- ½ medium/2 cups Korean radish
- 1 medium onion (peeled & roughly chopped)
- 3 golden beetroot (peeled & roughly chopped)
- 3 tbsp Kikkoman mirin
- 2 tsp mushroom seasoning
- Salt & pepper to taste
Udon & Topping
- J-Basket Udon (Cooked according to the instructions on the package)
- 3.5 oz. organic beech mushrooms (lightly blanched)-
- 12 – ¼” slices Korean radish (lightly blanched)
- 12 – ¼” slices golden beetroot (raw or lightly blanched)
- 4 young baby corn
- Sliced green onion & DY chili oil to garnish