Heat 4 cups of dashi or broth in a medium pot over medium heat. Add 2 tablespoons of minced garlic and 1 tablespoon of minced ginger. Simmer for about 5 minutes until fragrant.

Cook 200 g of udon noodles according to package instructions (8-10 minutes). Drain and rinse under cold water.

Add 1 cup of chosen vegetables to the broth and cook for 3-4 minutes until softened.

If using, add 2 oz of protein and heat through for 2-3 minutes.

Season the broth with soy sauce and salt to taste.

Stir in the cooked udon noodles and heat for an additional minute.

Ladle into bowls and garnish with green onions, sesame seeds, and nori strips.