The fresh noodles cook right in the broth, in just three minutes. Dry noodles will take a few minutes longer to cook. Use a rich mushroom broth to make the soup vegan. Serves 2; can be doubled or tripled.
2 cups beef broth (I use Swanson lower-sodium)
1/2 tsp soy sauce (optional; if your broth is very salty, don't add this)
1 7-oz package of fresh udon (or dry, if fresh noodles aren't available)
3-4 snow peas, trimmed and sliced
1 large clove garlic, thinly slivered
2 large mushrooms (shiitake, cremini, or white), stems removed, sliced
2 tsp thinly sliced scallions
1 tsp Japanese seven-spice powder
Add the broth, soy sauce, udon, snow peas, garlic and mushrooms to a small saucepan, and bring to a boil over high heat. Reduce the heat to low, and simmer for 3 minutes, stirring gently from time to time to separate the noodles.
Remove from heat and ladle into individual bowls, topping each with scallions and seven-spice powder. Be sure to stir in the seven-spice powder so the flavor permeates the broth.