Recipe for Udon - Japanese Noodles

Ingredients for Udon - Japanese Noodles:
Udon*
Noodle soup*: e.g. Ninben Tsuyu no moto

Kitsune Udon:
Naruto*: Fish sausage with a pink pattern when cut

Atsuage*: baked tofu. You can use the triangular atsuage bags that are
used for Inari Sushi; but put them first in boiling water for a moment to
reduce their strong taste a little bit.

Leek or green onion

Tanuki Udon:
Naruto*
Rests of Tenpura deep frying: Crispy pieces
that are left from the last time you prepared tenpura. If not available, you
can cut some leek, mix it with tenpura batter and deep fry it.

Leek
or green onion
Tsukimi Udon:
One egg per person
Naruto*
Leek
or green onion

Udon - Japanese Noodles preparation instruction:
Boil Udon and boil some water in another pan (about
400ml per person, depends on the size of the bowl in which you will serve
the noudles).
Cut naruto (about 7mm thin) and leek/green onion.

Put Udon into sieve and rinse it with hot water.
Add noudle
sauce into prepared hot water. Consult the bottle label about the
proportion.With "Ninben Tsuyu no moto" sauce the proportion sauce-water is
1:8.
Put the hot Sauce into a bowl and add Udon into it. (Use one bowl
per person)

Kitsune Udon
Decorate Udon with atsuage, cut leek
and naruto.

Tanuki Udon
Put the deep fried pieces (Rests
of Tenpura deep frying), naruto and cut leek onto the noudles.

Tsukimi Udon
Put the york, cut leek and naruto