Udon is the fastest meal in the East or the West. It is a street food in Japan. I like udon because the noodles don’t need cooking — they only need to sit in hot water long enough to separate. Even the frozen or dry ones don’t take very long.
2 packages dry, frozen, or refrigerated udon (I used refrigerated)
4 cups vegetable broth
2 tablespoons soy sauce
1/4 cup mirin (sweet cooking wine, alternately, use any dry white wine and add a couple teaspoons of sugar)
2 tablespoons sake
1.5 cups green onions, chopped
Salt to taste
4 – 5 Gardein chicken tenders or 2 cups any vegetable protein (seitan, tempeh, smoked tofu) cut into bite sized chunks
Prepare veggie chicken by baking at 400 for 20 minutes on a cookie sheet. Turn over and let them cook for 5 more minutes.
Finely chop green onions and set them aside.
Mix broth, soy sauce, mirin, and sake in a pot on the stove and heat until nearly boiling on medium-high heat.
Remove noodles from packaging and drop them directly into the broth. Frozen or dry noodles will take up to 4 minutes longer than refrigerated ones.
If using refrigerated noodles, turn off the heat immediately. For frozen or dry, wait until the noodles are al dente.
Add onions and mix.
Top the soup with pieces of unchicken or other veggie meat.