Consommé Lettuce Udon

Peel the garlic and slice it thinly. Garlic pairs well with consommé and enhances the aroma.

Slice 1/4 of an onion.

Remove the stem from half a tomato and cut it into rough dice.

Wash 1/4 head of lettuce and cut it into rough pieces. Use the core as well.

Cut 3 slices of bacon into pieces about 1 cm wide.

Put 350 ml of water in a pot, set it over the heat, and add 1 consommé cube.

Add the garlic, bacon, and onion while the water is still cold, then bring to a boil. Adding them from cold draws out more flavor.

Once it comes to a boil, lower the heat and season with 1 tablespoon of sake, just under 1 tablespoon of soy sauce, and 1/2 tablespoon of sugar.

Simmer gently for about 1 minute after it boils. There is no need to simmer for a long time — just briefly.

Add the frozen udon to the pot and simmer briefly until it reaches your preferred firmness.

Once the udon reaches your preferred firmness, transfer just the noodles to a bowl first.

Add the lettuce and tomato to the remaining soup, bring to a boil, then turn off the heat. Pour the vegetable-packed soup over the udon and sprinkle with pepper to taste.