Chop the green onions into small pieces and cut the abura-age into 5mm wide pieces. Boil the water in a saucepan and add the shiro-dashi and salt.

Add the frozen udon and abura-age to the pot from Step 1 and bring it to a boil again. Cook the ingredients together for 2-3 minutes, then turn off the heat.

Serve it in bowls, and sprinkle with green onions and shichimi spice. Garnish with bonito flakes and grated raw ginger.