Japanese Noodles

• 3 cups of vegetable nage (or light chicken broth)
• Somen, Ramen or other Japanese noodles
• Tempura fried mixed veggies (see tempura batter recipe)
• Tofu sliced into bite size bits
• For topping: a few drops of toasted Sesame oil, Soy Sauce, chopped cilantro or green onion, and hot sauce if desired (I use Sriracha)

Heat the broth up to a boil and add the noodles, reduce to a simmer and cook like any other dried pasta to desired consistency. Pour noodles and broth into a bowl. Add veggies and toppings. In Japan, slurpping indicates a delicious dish so eat the noodles and bits and if you enjoyed, slurp up the broth.