Tofu and Wakame Udon

STEP ONE:TOFU
Bring a pan of water to the boil.
Add the tofu.
Bring back to the boil.
Immediately drain, then cut into small cubes.

STEP TWO:DASHI BROTH
In a small saucepan,combine 400ml of the dashi broth with 2tbsp dark soy sauce and the castor sugar.
Bring to the boil.
Add the tofu cubes and simmer for 5 minutes.
Drain and discard the cooking liquid.

STEP THREE:NOODLES AND SPRING ONIONS
Cook the udon noodles according to packet instructions.
Put the spring onions in a small wire sieve.
Dip them briefly into the boiling water.
Refresh under cold running water and set aside.
Drain the noodles, rinse and drain well.

STEP FOUR:BROTH
Put the remaining dashi broth and dark soy sauce into a saucepan.
Add the light soy sauce, brown sugar and sake(or sherry).
Bring to the boil.
Season to taste with salt.

STEP FIVE:SERVING
Arrange the noodles in serving bowls.
Top with the tofu, spring onions and the wakame.
Ladle in the hot broth and serve immediately.