I’m glad I tried this one. The simplicity, speed, and lack of dishes make it worth making again. I used vacuum sealed fresh udon for the noodles although next time I might try some buckwheat soba or tofu noodles. I did what other suggested and doubled the sauce and reduced the water in it by half. There was some sauce left over but I don’t think a single batch would have been enough. I stirred some Asian garlic chili paste into my own bowl at the end and I highly recommend that addition. I used 12 oz of frozen shelled edamame which looked like about 3 cups. I would halve the amount of edamame next time.
The recipe made 3 solid bowls.
