This dish is typical of the noodle soups enjoyed in Japan and is a complete meal in itself. An easy-to-prepare soup on a chilly day, this dish is brimming with healthy, low-fat goodness.

Udon is a thick Japanese noodle similar to spaghetti and traditionally eaten in hot soupy dishes like this one. It's sold round or squared and is made from wheat flour, salt and water or, occasionally, from cornstarch. In Japan, udon noodles usually are rinsed after cooking to remove starch, then reheated when served.

If you're lucky enough to live near a Japanese grocery store or a well-stocked Asian market, fresh uncooked noodles can be found in the refrigerated section and are superior in flavor to the dried version. Fresh uncooked noodles are cooked in the same way as dried noodles, though less cooking time may be required.

Fresh uncooked udon can be refrigerated for up to two weeks and should be kept unopened until ready to use.

If you can't readily find udon noodles, substitute fettucini instead.

8 oz package of round udon noodles
1 boneless, skinless chicken breast, cut into 1 inch pieces
1 large carrot, washed, peeled and diced
2 tbsps vegetable oil
3 cups chicken broth
2 cups snow peas, trimmed
1 3-inch piece fresh ginger, peeled and minced
2 tbsps bottled soba noodle soup base
1 package firm tofu, cut into 1/2 inch cubes
1/2 cup finely sliced green onions

1. Cook noodles in 8 cups of rapidly boiling water, stirring to separate. Cook until al dente--that is, until tender but slightly firm at the center--about 7 minutes. Drain noodles and rinse with cold running water. Drain thoroughly and set aside.

2. In a large saucepan, heat oil over medium-high heat. Add carrots and saute for four minutes. Add chicken and saute for an additional four minutes. Add chicken broth, snow peas, ginger and soba noodle soup base; bring to a boil.

3. Reduce to a simmer. Add tofu, cover, and continue to simmer for 10 minutes.

4. Divide udon noodles among four bowls. Ladle a portion of soup over the noodles in each bowl (the broth will re-heat the noodles once it's poured over them). Sprinkle each portion with green onions and serve immediately.