Udon

Ingredients:

Udon noodles

Green onions

Butternut squash soup

Directions:

I usually make too much butternut squash soup and have some in the freezer. In which case I simply just have to defrost and reheat the soup. In another pot, bring water to a boil and throw in a handful of udon noodles. You can use ramen or soba. I prefer the Japanese udon as they are much larger in size. Boil for 10 minutes. I tend to undercook it to prevent the noodles from getting too mushy. Drain and toss the noodles in with the bowl of soup. Sprinkle chopped green onions on top.