• Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
  
• Trim the stem end of a head of Shanghai bok choy and cut it in half lengthwise. I slice through the bottom white part with my knife, then pull apart the two halves with my hands. Cut ½ head Shanghai bok choy in half again so you have two quarters. Reserve the rest of the bok choy for another use.
  

To Cook the Udon Noodle Soup

• Add 1½ cups water and ¼ cup mentsuyu (concentrated noodle soup base) to a saucepan or electric pot. Cover with a lid. Heat the saucepan over medium-high heat or on Mode II (600W) for the electric pot.
  
• When the broth is boiling, add the bok choy. Cover the pot and cook for about 45 seconds, depending on the bok choy's size.
  
• Next, add 1 serving udon noodles (no need to defrost) to the boiling soup broth. Add 2 pieces satsumaage (fried fish cakes) on top of the frozen noodles. Cook the noodles according to the package instructions. This brand of frozen udon noodles requires reheating for 1 minute. Using chopsticks, stir the noodles to loosen them up.
  

To Serve

• Transfer the noodles and soup broth to a large bowl and arrange the bok choy and fried fish cakes on top. Add 2 slices kamaboko (fish cake) and 1 soft or hard-boiled egg.
  
• If you'd like, sprinkle shichimi togarashi (Japanese seven spice) on top for a spicy kick. Enjoy!