Make a stock of miso and add asian greens, green onions, and meat of your choice - I used cubed chicken breast. I also used some soft tofu, cubed. (Be careful, it falls apart but is delicate, sensous and yummy.)
Cook the Udon noodles - plunge into boiling water, drain, repeat.
Add the noodles to the soup.
Also add chile or soy or both. (Miso is already salty.)
I like to mix a little soy through some wasabe for a sensational salty hot combination. Add it to the soup or have it on the side and dip your tofu in it. Yum.