Udon Soup With Shrimp

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2 large sheets kombu (kelp)

2 quarts cold water

1 cup bonito flakes (about 1/4 ounce)

1 (1-inch) piece fresh ginger, peeled and thinly sliced

1 ounce dried mushroom blend

1 (14-ounce) package fresh jumbo udon noodles

2 green onions, trimmed

1 tablespoon sugar

2 1/2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 pound medium shrimp, peeled and deveined

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