Clean <quantity>400<unit>g</unit></quantity> of mixed mushrooms and break them apart into smaller pieces

Halve <quantity>200<unit>g</unit></quantity> 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 <quantity>50<unit>ml</unit></quantity> of soy sauce and stir

Add <quantity>5<unit>g</unit></quantity> of thinly sliced dehydrated seaweed and stir

Add <quantity>1<unit>L</unit></quantity> 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 <quantity>200<unit>g</unit></quantity> 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!