Niku Udon

• 5 cups Udon Broth (page 66)
• 8 ounces beef, thinly sliced
• 1/2 cup sliced firm tofu (1/4 by 1/4 by 1-inch pieces)
• 2 scallions, both white and green parts, cut into 1-inch pieces
• 1 pound dried udon noodles
• 1/2 cup watercress

1. Pour the broth into a small saucepan.
2. Place over medium-high heat and bring to a simmer.
3. One at a time, dip each slice of beef into the broth and cook for 5 to 10 seconds.
4. Remove the beef from the broth and place on a dish.
5. Cover the dish to keep warm.
6. Add the tofu and scallions to the simmering broth and cook for 1 minute.
7. Decrease the heat to low and cover to keep warm.
8. Place a large pot of water over high heat and bring to a boil.
9. Add the noodles and cook, following package instructions.
10. Drain well and divide the noodles among 4 bowls.
11. To serve, top each bowl of noodles with one-fourth of the broth, tofu, scallions, and beef.
12. Garnish with the watercress.

beef, scallions, udon noodles, watercress

Taken from www.epicurious.com/recipes/food/views/niku-udon-380538 (may not work)