Udon Noodles With Dashi Broth, Tofu & Spinach

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8 ounces dried udon noodles

6 cups Homemade Dashi Broth (see recipe) or 6 cups water plus 2 1/2 tablespoons instant dashi powder (see Note)

1/4 cup mirin

1 tablespoon soy sauce

-- Salt to taste, if needed

5 ounces washed spinach leaves

12 ounces medium-firm tofu, drained well and cubed

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