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We had udon noodle with fish tofu for lunch today. I cooked the fish tofu for a few minutes then removed and sliced into smaller pieces. Then I cooked the udon noodles for a few minutes and heated up the watercress soup. Once the noodles were cooked I would rinse it in cold water to stop the cooking process. I placed the udon and fish tofu into a bowl and when the watercress soup was ready, I poured some into the bowl to use as soup base. It was a simple but delicious lunch.
All photos are my own.