- 1 Cup vegetable broth (or other broth)
- 2 Cups water
- 1 bay leaf
- 1 Teaspoon teaspoon kosher salt
- 2 Cups udon noodles
- 1-2 Cup kale or spinach (your choice)
- 1/2 block tofu, cubed
- 2-4 spring onions, sliced
- soy sauce, to taste
Bring liquids and bay leaf to a boil in the hot pot. Add the udon noodles. When the udon is almost cooked but still slightly crunchy, add the kale. Cook until the udon and kale are both tender. Stir in the tofu and spring onions.
Turn the hot pot off completely. Remove the bay leaf and season with soy sauce as needed. Divide between bowls and enjoy!