First, clean the bok choy thoroughly,
Depending on the size, I'll cut it into 2~3 pieces.
When you cook bok choy
The right amount of sweetness is absorbed in the soup
It tastes cleaner and better.
Because of the crunchy texture
It also adds to the richness of the food.

Today, I'm going to put in the trimming seafood.
I don't need to prepare it
It's very useful for cooking soup.
When you get a discount on water after trimming it cheaply at a reasonable price,
If you buy it in the freezer and store it
It's very easy to use.
Today, I'm going to eat shrimp, clams, and squid
I'll put it in like this and make it richer.
It's better if you defrost it in advance,
If you wash it once, it's going to be extra
Impurities and unnecessary shells
It's removed, making the dish cleaner.

We don't parboil the udon noodles separately,
Rinse it under running hot water
I'm going to untie the noodles.

Shall we start making deep and clean udon soup?
First, add 400mL of water and boil it
Add 2 green onion roots and a piece of kelp,
Boil for 4 minutes and then scoop out the pieces.
And, flavor it with tsuyu 1T.

I'll parboil the seafood in this soup.
Seafood usually has a salt base,
After blanching, it is seasoned more.
If you still feel bland,
Add a little salt and fill in the lack of seasoning.

In the boiling seafood soup,
Add bok choy and simmer for another 3 minutes.

The impurities that float in the soup
Please filter it out.

Then add the noodles and boil them,
Place blanched seafood on top.

Lastly, add katsuobushi
If you put a lot of it in, it's deep and clean
Making udon soup. Katsuo udon is done!