Japanese udon soup with sweet fried tofu

Steps

1. 1

   Briefly blanch the tofu pouches in hot water to remove excess oil, then drain.

2. 2

   In a small saucepan, simmer the tofu pouches with 2 tablespoons soy sauce, 2 tablespoons mirin, the sugar, and 100 ml water for 8 minutes.

3. 3

   Meanwhile, bring the dashi to a gentle simmer with the remaining soy sauce and mirin.

4. 4

   Cook the udon according to the package directions, drain, and divide among bowls.

5. 5

   Pour over the hot broth, add the seasoned tofu pouches, and finish with sliced scallions.