With the days getting rainy (finally, it's fall!) and work getting busy (productive, sure, but mentally taxing!) there's nothing better than coming home to fix an easy-to-prep, clean-yet-comforting one-course dish for dinner, many of them derived from my harried days as a college student, where a fulltime course load and three part-time jobs leave me little time and energy, let alone consistent grocery shopping, to cook fancy-schmancy meals (which back then translates to anything that takes over 30 minutes or requires more than 10 ingredients.)
Plus with only one wok/saucepan, bowl and fork/chopstick to wash, cleanup is a breeze too! (If I wasn't in the mood to slave over the stove/oven, why would I be in a mood to wash dishes?)
6 oz. vegetable broth (opt for low-sodium if possible, always easier to add more salt than take it away later on)
6 oz. water
~6-8 oz. fresh or frozen veggies (or by my measurements, 2-3 handfuls)
one ~8 oz. package of udon noodles
2 dashes garlic powder
2 dashes ginger powder
salt + pepper to taste
1 tsp. toasted sesame oil (optional)
1. Combine vegetable broth, water, vegetables (I used frozen summer corn, wild mixed mushrooms, and some slow cooker caramelized onions I whipped up last week,) ginger & garlic powder (or whatever spices you prefer, really) in your wok/saucepan and bring to a rolling boil.
2. Once boiling, throw in the udon noodles and stir gently with chopstick & fork until it starts breaking apart.
3. When the broth starts boiling again, bring down to a simmer and let it sit for 3-4 minutes.
4. Turn off heat, add sesame oil if you desire (my onions were caramelized in butter, so I opted out of adding) plus salt & pepper to taste
5. Serve it in a big bowl! Didn't I tell you it was a simple recipe? Enjoy.