The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.
Aburaage is deep-fried tofu pouches made from soybeans. The cooking process it goes through in this recipe turned it into inariage. You can use 2 ounces of fried bean curd instead.
Traditional dashi is made with kombu and bonito flakes. It can also be made with dashi tea packets steeped in hot water.