Quick Udon Lunch
1 serving size of Udon noodles (I used half a sleeve from the package)
4 white button mushrooms (sliced)
1/4 cup minced white onion
4 teaspoons low salt soy sauce
3 cups water
1/4 cup cubed firm tofu (small diced)
2 teaspoons soy butter
dash of salt and pepper
2 dashes of parsley
2 dashes of garlic powder
In a pan caramelize the sliced mushrooms and minced onion in 1 teaspoon soy butter over medium heat till soft. Place this in a bowl.
In the now empty pan, add the other teaspoon of soy butter and fry up the tofu with salt, pepper, garlic powder and parsley. Set that atop your caramelized onions and mushrooms in the bowl also.
In the same pan (save on dishes) add half the water and soy sauce and bring this to a boil over medium - high heat. Now add the noodles and turn the heat to low. Allow noodles to simmer in the water/soy sauce broth for about 10 minutes.
Next, drain the noodles in a colander and rinse the noodles with cool water. It helps get rid of that starchy taste.
After a cool rinse, heat the other half of the water and soy sauce to a boil. Place the noodles back into the pan of simmering water. Allow the noodles to simmer for another 4 minutes or until desired tenderness. Pour noodles and "broth" into your bowl and stir.
I like to put my veggies and tofu separate from the noodles and then I can make this for lunch at work or school with a little hot water. It's filling and other veggies or spices can be used to make it your own. I enjoy this using chopsticks!