1. Cut the lime into 2mm slices. 2. Briefly simmer the pre-cooked, thin udon noodles and rinse in cold water. 3. Season the dashi with usukuchi soy sauce, mirin and salt. Pour over the noodles.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

5. Add the wakegi green onions that have been cut diagonally into thin strips. 6. Pour the soup over a bowl of boiled udon and garnish with grated ginger. 1. Cut the salmon into 1.5cm thick slices ...