A sprinkle of shichimi togarashi (Japanese dried chili)
Sauce (for seasoning abura-age)
1/2 cup dashi stock
1/2 tablespoon YAMASA soy sauce
1 tablespoon mirin (sweet sake)
A sprinkle of salt
Soup for noodles
3 tablespoon mirin (sweet sake)
5 cups dashi stock
4 table spoon YAMASA soy sauce
1. Bring a pan of water to the boil, then add the abura-age to remove excess oil. Drain and cut in to small portions.
Combine sauce ingredients in a small pan, add the abura-age close the lid and cook for 4-5 minutes.
Chop the green onions, put in a bowl of cold water for about 10 minutes, then drain.
Heat a medium-large size pan, and add the soup ingredients, beginning with the mirin. When it beginning to boil, add the dashi stock, then when it returns to the boil, add YAMASA soy sauce.
Fill a large pot to about 80% capacity with water and bring to the boil and cook noodle the dried noodles. When cooked, drain the hot water and transfer the noodles into a bowl of cold water.
Rinse the noodles under a running tap and transfer them back to bowl od very hot water. When noodles are warm again, drain them and transfer them to serving bowls. Pour the soup into each bowl
and top with deep-fried tofu, spinach and green onions. Add shichimi togarashi (Japanese dried chili) to taste.