Make the dashi stock, prepare cold broth, cook 7-minute eggs, grate the carrots, boil/microwave edamame
Cook the dried udon noodles according to instruction. Rinse with cold water, transfer to a large mixing bowl, cover with plastic wrap and chill in the refrigerator
Bring a small pot of water to a boil and then add edamame and cook for about 5 minutes (with shells) and about 3 minutes (without shells). Drain off water and set aside or store in the refrigerator until when ready to be used
Making the cold broth:
Place dashi in a medium saucepan. Add the seasonings and cook until the sugar dissolves. Removes from the heat and chill in the refrigerator until cold or rapidly chill it by placing them in an ice bath
On the day of serving:
Portion the cooked udon noodles into serving bowls. Arrange grated carrots, edamame, pickled ginger. Generously pour the cold broth over
Halve the 7-minute egg and gently placed on top of the noodle. Sprinkle with some furikake and garnish with sliced green onions. Serve