Ingredients:

200 grams of udon noodles, 1 to 2 peeled carrots, 4 sweet onions, a packet of striped mushrooms or 6 to 8 umbrella mushrooms, shrimp

Seasoning:

1 to 2 teaspoons of oshiazaki monosodium glutamate (Japanese chicken broth)

Some parsnips, some green onions, some chili peppers, Scallions

Practice:

1. Cook the Oishi broth and simmer it over moderate heat to make the flavor mellow.

2: Cook the udon noodles and serve the broth in a bowl. Cut the carrots into thin strips, cut the sweet onion into cubes, cut the striped mushrooms into one-third length, tear the umbrella mushrooms into strips, and add the stock to simmer.

3. Add the noodles to the broth and heat slightly.

4: Cook the carrots, onions, shrimp and mushrooms, then pour them into the hot noodle soup and sprinkle with chopped scallions.