Udon Noodle Soup With Smoked Trout

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2 quarts water

1 piece (about 3 x 4 inches) dried dashi kombu (kelp)

3.5 ounces shaved dried bonito flakes

1/4 cup mirin

2 tablespoons Japanese soy sauce

3/4 tablespoon sea salt, or to taste

1 pound dried udon noodles

4 smoked trout fillets

1 bunch daikon radish sprouts (about 4 ounces)

2 scallions, thinly sliced

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