Sup Mie Somen (Nyumen)

Bahan-bahan (2 porsi)

• 3 cups dashi (Japanese soup stock)
• 2 Tbsp soy sauce
• 1½ Tbsp mirin
• 1 tsp sugar
• ¼ tsp Diamond Crystal kosher salt
• 1 head Shanghai bok choy ((2 oz, 60 g))
• 2 inches carrot ((1 oz, 30 g))
• 4 shiitake mushrooms ((1 oz, 30 g))
• 4 slices kamaboko (fish cake)
• 3 large eggs (50 g w/o shell)
• 3 bundles dried somen noodles ((5.3 oz, 150 g))
• 1 g reen onion/scallion
• 3 sprigs mitsuba (Japanese parsley)
• ½ tsp toasted white sesame seeds
• 6 Tbsp mentsuyu (concentrated noodle soup base)
• 2⅔ cups water
• 2 Tbsp mirin