Tofu Udon

 It was 80 degrees last week and today it's 47. Last night it got down to 29. What the heck? This must be why my throat is sore today. I wanted something hearty and healthy today and found this gem. This is an old Food and Wine recipe from Takashi Yagihashi but I doctored my recipe by adding yummy gummy udon noodles and removing the shitake mushrooms. Fungus. *shudders*. It's super delicious. A MUST try. Plus, a pot can go a long way. I'm going to be eating this for lunch tomorrow for sure.

Ingredients

1. 4 tablespoons dashi miso paste
2. 4 cups water
3. 2 teaspoons finely grated fresh ginger
4. 1/2 cup shelled edamame (3 ounces)
5. One 14-ounce package firm silken tofu, cut into 1-inch cubes
6. 8 water chestnuts, thinly sliced
7. One 5-ounce bag baby spinach
8. 2 tablespoons low-sodium soy sauce
9. 2 tablespoons mirin
10. 1 teaspoon fresh lemon juice
11. 1 scallion, thinly sliced 
12. One package cooked Udon 
13. 4 teaspoons bonito flakes, optional (see Note)
    

In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu, udon and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin, and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito. Note: Bonito (dried tuna flakes) can be found in the Asian section of supermarkets.