To celebrate the first day of fall (or so the cashier at Trader Joe's told me it was) I decided tonight to make soup. Even though it doesn't look very fall like outside my body has been craving some of the slow cooked delicious-ness of a hot meal. This recipe comes from one of the first issues of Fine Cooking I received. I tweaked it a little with the items that we had in the kitchen but it still turned out as the perfect kick off to fall dish.
I used dry udon noodles because I couldn't find any fresh and I also limited the soy sauce in favor of lime juice. Lastly I bypassed the garnishes although I really wish I didn't.