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In a medium saucepan, add 2⅓ cups dashi (Japanese soup stock), 1 Tbsp mirin, 1 tsp sugar, 1½ Tbsp soy sauce, and ⅛ tsp Diamond Crystal kosher salt. Bring the broth to a gentle simmer. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
Follow the instructions on your bottle of concentrated mentsuyu for the correct dilution ratio for noodle soup broth. Combine the water, mentsuyu, and mirin in a medium saucepan. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
Bring a large pot of water to a boil. When the water comes to a full rolling boil, add 2 servings udon noodles and cook according to the package instructions. When the noodles are done, drain them in a colander or scoop them up with a fine-mesh strainer. Serve the hot udon noodles in individual bowls.
Pour the hot broth over the noodles and top with thinly sliced green onion and shichimi togarashi for a spicy kick (optional).