Udon in Soup

For busy people out there, the everything-in-one-dish is real time saver. This udon in soup is simple to prepare and can be easily modified to suit your own tastes and preferences.

Serves 2 persons

Soup:
4 cups water
chicken bones
carrots
1 red onion
2 tablespoons miso paste (optional)
light soya sauce

Ingredients:
2 packets Udon
Lean pork
1 tube silken tofu
1 packet enoki mushroom
japanese fish cake
dark soya sauce
white pepper

1) To prepare the soup, put chicken bones, diced carrots and onion into boiling water and boil for about 1/2 hour. Add in miso paste if desired. Add light sauce. (This soup can be prepared before hand or ready-made soup bases can be used too)

2) Slice lean pork and season with light/dark sauce and white pepper. Cut tofu into cubes. Cut japanese fish cake into strips. Cut off the ends of the enoki mushroom.

3) To assemble the whole dish together, heat up the soup base until it starts to boil. Cook udon in the soup for about 3-5 minutes or according to the instructions. Remove from the soup and place into bowls. Add all remaining ingredients into the soup. When these ingredients are cooked, arrange them on top of the udon. Add soup to the udon and it's ready to be served!