Udon

Another dinner that I made from the cookbook.With the leftover frozen mixed veggies and the remaining block of toufu, I decided to just add everything plus some more other ingredients into the Udon noodles for dinner.

As usual, I followed what I understand of the recipe, the rest, I modified and edited.

For the soup base, I just went to NTUC to buy the pre-pack miso soup base. Throw in some chinese mushrooms and scallops (to make the soup sweet) and wait for the pot of water to boil. Add in marinated chicken (pepper, hua diao jiu, salt) and mixed veggies after the pot of soup of mushroom and chicken has boiled.

Continue to simmer on low heat while I go take my shower.

After my shower, add in those white scallops followed by Udon. Wait to boil. Meanwhile cut the block of toufu and put into serving bowls. I did not add the toufu to the soup as the toufu are those super soft and meant to be eaten cold not for boiling soups kind. So I just cut and then pour the whole pot of soup, Udon and the rest to cover the toufu.

Serve. Our dinner of Mixed Veggies Udon in Mushrooms, Chicken & Scallops.

I think passable. The ingredients sounds weird, not Chinese not Japanese. But ultimately, as long as can eat, and Hub say "OK" I think can already la.

Definitely room for improvement but at least I am trying.