Prepare broth
Soak kombu and shiitake mushrooms in water overnight (for maximum flavour) or at least half an hour. Remove mushrooms and transfer liquids into a pot and add your leek and carrots.
Bring to a boil, lower to a simmer for 5 minutes and remove kelp. Add gluten free soy sauce, rice wine vinegar and sugar and simmer for an additional 2-3 minutes, until sugar dissolves. Set aside.
Prepare toppings
Quickly blanch mushrooms, lotus root and any other additional toppings in boiling water. Alternatively, you can season and sauté!
Cook udon noodles
Prepare noodles according to package directions. If using from refrigerate or frozen, boil water and cook for 2-3 minutes to defrost. Do not overcook as the noodles will break! 😊
To serve
Add broth to a bowl along with cooked noodles. Arrange toppings, garnish with sliced scallions and togarashi if desired.