My Mix and Match Udon Noodle Soup

After cracking my head on what to have for my lunch one morning, as usual opening and closing the fridge door, finally, I decided to cook myself a bowl of 'mix and match Udon noodle soup'.  The name 'mix and match' derived from the different types of ingredients which is available: (1) a leftover portion of Udon which is just enough for me; (2) chicken breast, recently I baked a whole chicken but keep the breast aside for making Salads; (3) just bought a roll of pink-swirl narutomaki fish cake; (4) I always have dried shiitake mushrooms in my pantry, so just make use of one to enhance the flavor; (5) add some green vegetable to balance the meal; (6) spring onion for garnish; and (7) not forgetting the soup base is from my recent 'slow cooker bone broth.'  So, by putting everything together I come up with this simple yet yummylicious bowl of Udon noodle soup.

The Slow Cooker Bone Broth recipe can be obtain here

Few simple steps:

• In a heated pot with water, boil the vegetable, dish and drain.
• Using the same pot and water, boil Udon, once it loosen, dish into a serving bowl.
• Slice the pink-swirl narutomaki fish cake and set aside.
• Shred the chicken breast.
• For the soup base, I take it out from the freezer to room temperature until time of cooking.  Scoop the required amount of soup into a pot and let it comes to a boil.  Add the shiitake mushrooms and continue simmer for 1-2 minutes.  Taste for correct seasoning.  I add chicken stock granules, as I did not season the bone broth.  Remove from heat.
• Arrange the ingredients on top of the Udon noodles, pour the soup or broth over, garnish with spring onion, and lunch is served!