Udon Soup with Tempura and Spring Onion

Japan’s culinary jewels are the restaurants that pay homage to just one type of noodle. My son and I stumbled across a ten-seater restaurant where udon was the rock star. The only dish on the menu was bowls of fat, chewy noodles in a simple stock with crisp tempura. If you don’t want to go to the trouble of making the tempura, use sliced duck breast, silken tofu, a soft-boiled egg or cooked pork.