*Picture is for illustrative purposes only.

Cooking time: 25mins

Ingredients (for 4 persons)
12 oz (400g) dried udon noodles
4 slices deep-fried tofu (abura-age)
1 small leek
6 cups soup stock
6 tbsp soy sauce
2 tbsp sugar
3 tbsp mirin
1/2 tsp salt
seven-spice chili mix

1. Rinse the deep-fried tofu slices under boiling water to remove excess oil.  Cut each slice of tofu into quarters.
2. Boil the noodles, stirring gently to keep them separate until they are cooked but still firm.
3. Drain in a colander and refresh under cold water.
4. Place 1 cup of the stock, sugar and tofu in a saucepan and bring to a boil.
5. Just before boiling, reduce the heat to low and cook for another 2 minutes.
6. Add 2 tablespoons of the soy sauce and simmer.  Remove from the heat.
7. Heat the remaining stock, soy sauce, mirin and salt in a saucepan over high heat.
8. When it is just about to boil, add the leek and remove from the heat.
9. Place the noodles in 4 individual serving bowls.  Put the tofu on top, and pour the broth over it.
10. Sprinkle seven-spice chili mix if you like.