Start by laying everything out on your kitchen counter. It makes the cooking process a breeze and helps you check off what you have.  I’ve found that when I do this, there's less running around mid-cooking, which can be a real time-saver.

Bring a pot of water to a gentle boil. Add your noodles according to the package instructions. This usually takes about 3 to 7 minutes, depending on your choice of noodle. Stir occasionally to prevent sticking. Once cooked, drain and set them aside.

In a pot, combine your water (the same water from cooking the noodles), soy sauce, sesame oil, dashi seasoning, rice vinegar, and honey or sugar. Give it a gentle stir. I like to let it simmer on low heat for a few minutes to meld the flavors beautifully.

Toss in your chopped cilantro, spring onions, and white pepper powder. Let them cook in the delicious broth for about 2-3 minutes. The fresh herbs will release their lovely aromas, creating a fragrant soup that will have you salivating.

Now, the moment of truth! Add your cooked noodles to the soup base. Stir gently to combine everything. Taste the soup and adjust the seasoning if needed. A little more soy sauce or a pinch of salt can go a long way.

Ladle the soup into bowls and serve immediately. You can garnish with more cilantro or a sprinkle of crushed chili flakes for an extra kick.