Instructions: Cook off udon as any pasta, drain, rinse in cold water and toss with sesame oil to avoid sticking. Reserve covered in bowl.

In medium sauce pan, bring 1/2 gallon of water up to a simmer but do not boil. Using a fine mesh sieve, whisk in miso paste by submerging just enough to dissolve. Add dashi powder, stir in 2 tablespoons mirin and soy sauce. Taste and balance flavors accordingly.

In a small omelette pan, add peanut oil and heat over medium heat.

In a separate bowl beat eggs with remaining 2 tablespoons mirin. Add eggs to pan to create an omelette but do not scramble. When egg is cooked through remove, cool, roll into a roulade and slice into thin strips.

Ladle out miso broth into bowls and add noodles, shiitakes and eggstrips.

If desired, garnish with scallions.

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