It's damp and cold here, with a steady drone of rain day after day. The supersaturated ground feels like pudding, sucking at my shoes when I go outside. And my sinuses decided to join in the fun, mimicking the rain outside. Thank God for jiffy udon soup. It cooks in two minutes, and easily accommodates leftover odds and ends of food. Here's a great place to use up the lonely veggies, scraps of meat, tofu, or seafood languishing in the fridge. In this case, I garnished it with shrimp, snow peas, shredded spinach, and scallions.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
I used a pre-cooked package of udon from my grocery store. There are always lots of different brands, and I enjoy trying them. Although the broth could be better, the noodles are thick and comforting. And the bowl of soup, coming in under 200 calories, filled me up nicely.
What will you use to top your udon soup?