Vegetable Udon
I firmly believe that cooking is meditation in disguise. There’s nothing I like more than letting my mind wander while doing some chopping, or having something bubbling away on the stove.
For me, it’s not just about the process of cooking, either. While I do love to do a big weekly meal prep, I really enjoy cracking open the fridge door to see what, if anything, I can make from its contents. It’s like a sudoku puzzle, and there’s something so satisfying to me about putting something together that way. Like in Ikebana, the art of flower arranging, the beauty is revealed in the process.
When Muji sent me some of their Hakuji tableware, I was inspired to share a recipe I often fall back on when I’m trying to find inspiration (but am constrained by my lunchbreak).
This is my go-to midweek lunch, as I always have udon noodles in my pantry, and often have lots of leftovers I need to use up! The base noodle soup is vegan (although I personally have added an egg in the one pictured).
Ingredients
• Udon noodles
• Any vegetables
• Spring onions
• 1 egg (optional)
• Left over chicken (optional)
For the broth:
• Kombu (sea kelp)
• Approx. 400ml of water
• 2 tbsp Miso paste
• 2 tbsp Soy sauce
Method
I start off with making a broth, using kombu (sea kelp) with about 400ml of hot water. Once this has come up to the boil, I remove the piece of kombu and add two tablespoons of miso paste, and the same amount of soy sauce. Then I add the udon noodles in for around three minutes on a medium heat, and tend to chuck in whatever spare veg I have lying around – quite often sliced cabbage, spinach, or watercress. If I’m having an egg, I’ll crack one into the broth while the noodles are cooking in order for it to poach.
I slice some spring onions, and once I’ve dished up, I sprinkle those on top with some sesame seeds and perhaps some shichimi pepper for a little spice. This is a perfect way to use up any roast dinner leftovers, too – I love topping udon with shredded chicken, or any other leftover protein from meals I’ve had earlier on in the week. I like to think of it as a way of giving a home to neglected fridge detritus that might otherwise go to waste!
