Serves about 4 to 6

Udon is one of that large family of dishes for which there isn’t really a recipe.  You can put most anything in it you want.  The only essential is Udon noodles, available at most any market.  From there it’s basically up to you.  The following recipe is not an absolute, just a guideline.

About 6 cups of Stock or Broth or commercial *
1 small onion cut into thin rings
2 or 3 cloves of crushed garlic
½ a star anise pod
A small slice of fresh ginger

Udon noodles, cooked

Potential Ingredient:

Shrimp
Firm fleshed fish
Squid
Scallops

Slivered chicken breast, lightly sautéed
Slivered lean pork, lightly sautéed
Slivered lean beef, lightly sautéed
Cubed firm tofu
Slivered inarizushi ** – if available
Julienne of Boc choy or Napa cabbage
Sliced mushrooms
Chopped green onion, including some of the green
Julienne of red pepper
Thin rings of hot peppers
Bean Sprouts
Snow peas
Pseudo (imitation) crab
Miniature corn
Strips of Nori
Slivered Oriental Omelete
Chopped fresh cilantro

Serve with any of the following condiments:

Sesame oil
Hot chili oil
Soy sauce
Fish Sauce
Sweet and hot chili sauce
Hot mustard etc.

Bring the stock, broth or miso to a boil.  Add the sliced onion, garlic, star anise and garlic and simmer for about five minutes.  Then add whatever other ingredients in whatever proportions you wish and continue to simmer until the ingredients have reached your desired degree of doneness.  Scoop into bowls and serve with any of the above mentioned condiments.

* You may also use court bouillon or broth made from Miso base

**inarizushi are little pockets made of fried and marinated bean curd.  They are used for making one of my favorite forms of sushi.  They are excellent cut into thin strips and added to Udon.  They are a specialty item not standardly available outside of oriental markets.