Cooking Udon at Home: Easy and Delicious

I've never been a big fan of udon, but one recent cold, rainy day, I decided to try making it at home. I'm so glad I did because it was really good, if I may say so myself. And it was easy.

All you need are konbu (dried kelp) and bonito flakes to make the broth. Add some chicken, shitake mushrooms, carrots, spinach and green onions and crack an egg at the end. You should also add some soy sauce, miri and salt to the broth for more flavor. And the udon noodles, of course.

The end result is a healthy bowl of udon with a ton of vegetables and delicious broth. Do you have a favorite udon recipe? I got mine from an old book called Japanese Cooking for Health and Fitness by Kiyoko Konishi.