Like much of Japanese cooking, the beauty and taste lies in the simplicity of the recipe. Udon is a perfect dish for a light supper on a cool night, as the first of the autumn leaves gently rattle in the trees.
Autumn Udon with Vegetables
Serves one; multiply as needed
I like to make this udon dish in the fall, when I often crave Japanese food. It's a satisfying cold-weather dish of chewy noodles with vegetable and a hot broth. You can add either tofu or kamaboko fish cakes. I like the types that have vegetables mixed in with them.
1 8 oz serving of fresh udon
1 tbs tsuyu (may come in flavor packet with udon noodles)
1/4 cup grated carrot
1/4 cup spinach
1 ounce tofu or kamaboko fish cake (these come in many flavors, I like carrot)
3 dried shiitake mushrooms
Following the package directions, bring some water to a simmer and add the noodles and mushrooms. Let simmer until both have softened, about 5 minutes. Add the tsuyu or flavor packet to make a broth.
Remove and slice the mushrooms (unless you prefer them whole). Submerge the greens in the broth briefly, to wilt them. Do the same with the carrots and fish cake or tofu, just to warm them up a bit.
Pour into a serving bowl and top with the mushrooms. Serve hot.
Reprinted from Tales from a High Mountain, with permission.