- Udon are thick Japanese noodles made with wheat flour
- Availability: year-round, often sold frozen especially in Japanese groceries
- Appearance: thick white noodles
- Flavor: mild
- Trivia: brought to Japan from China over 1,000 years ago
2 packages of frozen udon noodles
4 slices of Japanese fish cake (generally found frozen), sliced
2 thick slices of roast pork (about 1/3 pound from the deli)
2 tablespoons of nori (roasted) seaweed, julienned
2 tablespoons of diced scallions
4 fresh shitake mushrooms, sliced, stems discarded and sliced
3 cups of chicken stock
Once the ingredients are sliced and diced, bring the chicken stock to a boil.
To the broth, add the steamed fish cake slices, noodles and mushrooms and simmer for a minute or two. Then, remove from the heat.
Use tongs to put the noodles in 2 bowls. Top with the fish cake and mushrooms. Pour in the chicken stock and finish by adding the pork, nori and scallions.