Sweet and sour soup with udon noodles shiitake and tofu

Ingredients

• 4 cups water
• 3 dried shiitake mushrooms, soaked overnight in 1 cup of water, sliced finely and left in soaking liquid
• 4cm piece kombu, soaked for 1 hour and finely chopped
• 1/2 cup onion, cut into fine half moons
• 1/2 tsp ginger, sliced finely
• 1/2 cup firm tofu, cut into 1cm cubes
• arrowroot flour
• light vegetable oil
• 1/2 cup carrots, cut into matchsticks
• 200g fresh udon noodles
• 1 cup snow peas, each cut into 3 long strips
• 2 tbsp green onions, finely sliced diagonally
• 1 tsp ginger juice, grated and squeezed
• 2 tbsp toasted sesame seeds (optional)
• 4 tbsp shoyu
• 2 tbsp umeboshi vinegar
• 1 tbsp brown rice vinegar
• 4 tbsp brown rice syrup or barley malt

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