UDON NOODLES IN MISO BROTH

6 cups cold water
8 cm (3 inch) piece kombu (dried seaweed)
5 tablespoons dried bonito flakes
2 tablespoons red miso
250 g (8 oz) dried udon noodles
300 g fresh asparagus, trimmed and halved
150 g (5 oz) firm tofu, chopped
2 shallots chopped

Place water and kombu in a saucepan and slowly bring to the boil. As soon as water boils, remove kombu. Remove water from heat and add bonito flakes. Return saucepan to heat and bring liquid to the boil. As soon as liquid boils, remove it from heat and set aside for 1 minute. Strain liquid through a fine sieve or muslin.