Udon Noodle Soup with Spring Vegetables and Mushrooms

• 150 g Udon noodles
• 1 L Water
• 40 ml Shoyu
• 10 dried shiitake mushrooms
• 1 piece of ginger of 5 cm (2 in)
• 2 cloves of garlic
• 1 piece of kombu of 10 cm (4 in)
• 1 cucumber
• 160 g fresh peas
• 100 g soy sprouts
• 20 g wakame
• 12 Paris mushrooms
• 4 leaves of lettuce heart
• 1 tsp black garlic powder
• 3 spring onions
• 1 tbsp Boletus oil
• Pepper from the mill

Preparation of udon noodle soup with spring vegetables and mushrooms

1. Bring water to a boil with the kombu, dried shiitake mushrooms, sliced ginger and crushed garlic cloves.
2. Turn the heat very low and let the stock simmer for about 20 minutes.
3. Strain the stock using a gauze cloth or a very fine-mesh strainer.
4. Cut the cucumber into small strips and the mushrooms into fine slices. Tear the lettuce heart leaves into pieces.
5. Rinse the wakame in cold water and tear it into small pieces.
6. Finely chop the spring onions.
7. Cook the Udon noodles according to the instructions on the packaging and let it drain well.
8. Bring the stock to a boil with the Shoyu and black garlic powder. Allow the peas and cucumber to simmer along with it for about 2 minutes, then scoop them back out.
9. Heat 4 soup bowls, and portion the Udon noodles accordingly. Add the cucumber, peas, mushroom slices, soy sprouts, lettuce heart strips and wakame over the noodles.
10. Pour the boiling-hot stock over the noodles. Top it off with the finely chopped spring onion.
11. Serve the soup with the finishing touches of coarsely chopped hazelnuts, the croutons and the boletus oil.