here is a shot to remind you of the great udon noodles I bought from the asiana store....
... and here is the wonderful soup I had last night using it. This is another gem fromt the Vcon cookbook, its called "Udon with Shiitake Mushrooms and Kale in Miso broth"

1/2 pound fresh udon noodles or dried (mine were frozen)

2 tbsp vegetable oil

1 medium sized red onion sliced thin into half moons

4 oz shiitake mushrooms, stems trimmed, sliced (I just used left over cremini mushrooms)

3 cloves garlic, minced

2 tsps ginger minced

2 tbsps mirin (optional)

2 C water

3 tbsp Miso

4 cups chopped kale

2 tsps soy suace or to taste.

Cook Udon according to package. In a stock pot, saute onions and mushrooms for 5 minutes. Add garlic and ginger and saute for another minute. Add water, mirin, and miso and bring to a gentle boil. Lower the heat and simmer, adding the kale. Toss the mixture around until Kale starts to wilt.

I forgot to take a picture of the tomato-rice soup with roasted garlic and navy beans. the dark bits are the onions I burned, but it was really good even though it was burned.
Here are the wonderful diner potatoes, and the french toast. Do you know how long I have been missing french toast? This was really good! This was my first time to make it and I think I can do better next time... but it was thoroughly enjoyed. You too can take back breakfast!
and lastly, here is the wonderful baby bok choy... I used peanut oil for the first time. Smelling it cooked made me feel like I was eating the yummiest peanut butter and it added so much flavor to the yummy onions. My ginger stuck together becuase I grated it. I am going to try something different next time.. but still amazing.