Umami Soup

Clean 400 g of mixed mushrooms and break them apart into smaller pieces

Halve 200 g of cherry tomatoes and place them in a pot

Place over medium heat and add extra virgin olive oil to taste. Cook until the tomatoes start to soften

Add the mushrooms and stir

Add 50 ml of soy sauce and stir

Add 5 g of thinly sliced dehydrated seaweed and stir

Add 1 L of water and stir

Let it boil for 15-20m to set all flavors

Add the remaining seaweed and stir. Boil for 5m to hydrate them

Adjust the seasoning if necessary. Add 200 g of udon noodles and cook according to the manufacturer's instructions

Remove from the heat and plate a portion of the soup into a deep dish. The umami soup is ready

Garnish with thinly sliced scallion and a drizzle of olive oil. Enjoy!