This noodle soup can be whipped up in a flash if you already have some soup stock in your larder.
Udon is a japanese noodle made from wheat flour. It is thick and soft and is almost always served in hot soups although pan fried versions are around.

Photo source: www.utaandonthai.com
The rest of the ingredients given are for a very simple noodle soup. If you think it is too austere, feel free to add anything you fancy. A sliced hard-boiled egg is always a good choice.
It's so nice to have a steamy bowl of hot noodle soup on a cold wintry evening, don't you agree?
The directions asked you to plunge the cooked noodles into some cold water for a few seconds. This prevents overcooking and gooey noodles. Unlike egg noodles, udon won't stick together as they are slightly oilier.
Ingredients2 bowls of pork soup stock
150g udon noodles
1 tablespoon soy sauce
2 small pieces of dried seaweed
1 tablespoon of chopped spring onions
Directions
- Cook the noodle in a pot of water. Cook till al dente, drain and then plunge into a bowl of cold water for a few seconds
- Drain again and place in a serving bowl
- Heat the soup stock up and pour over the japanese noodle in the bowl
- Add the soy sauce, chopped spring onions and dried seaweed
Want to use this recipe on your blog or online journal?
Go ahead but do include the text below. Highlight, copy and paste.






































