Ingredients: Da Shi Wei Lin (Japanese chicken essence, available in supermarkets; If you can't buy it, you can use chicken essence instead) 1 ~ 2

Teaspoon, 200g udon noodles, 65438 peeled carrots +0 ~ 2, 4 sweet onions, 6 ~ 8 strip mushrooms or umbrella mushrooms, and some chives.

Japanese udon noodle soup

Production method: 1. Boil the big stone soup, simmer it gently, and it tastes mellow.

2. Cook udon noodles and put the noodle soup in a bowl. Cut carrots into thin strips, sweet onions into slices, mushrooms into one-third length, mushrooms into strips, and then add broth to boil.

3. Put the noodles in the broth and heat it slightly.

4. After carrots, onions and mushrooms are cooked, pour in hot noodle soup and sprinkle with chopped green onion.

Tip: Lin Wei and miso soup in Japan are very heavy, so don't put more. It tastes better with Japanese side dishes.