1. Pour 1 box of stock into a pot (250 ml) and 1/4 cup water. Add in several mushroom slices and seaweed. Bring to boil.

2. Put Udon into the soup. Here I used I instant Udon, which only needs 5 mins. Also add in several fish cake slices.

3. After 5 mins. Have a taste of soup. Add a little salt if it is too light.

Sprinkle chopped spring onion before serving.