2 tablespoons sesame oil
2 tablespoons grated ginger
1 tablespoon minced garlic
6 14.5-ounce cans America’s Choice Chicken Broth
2 cups extra firm tofu, cubed
3 scallions or green onions
1 8-oz. package of Japanese thick noodles, a.k.a. Udon

First cook the noodles as directed on the package including
the step of rinsing the noodles under cold water to halt them
from cooking any further.
Next, in a large pot, heat the sesame oil over low heat
(sesame oil burns easily).
Add the minced garlic and grated ginger.
Cooking, stirring, for a few minutes.
Add the chicken broth.
Take the block of tofu and slice in ½ “ intervals.
Stack the slices in two stacks. Cut again in ½” intervals.
Turn the stack and cut once more for perfect cubes.
Add cubes of tofu to pot.
Slice the tips off the scallions and discard.
Slice the white part thinly and then the
green stalk parts at 1” intervals. Add to pot.
Add noodles. Allow soup to near a boil on low heat
and then keep on a low simmer until ready to serve.
Enjoy!  Serves four.

Ellyn, you are not restricted to using the Udon noodles for this recipe. I have used linguine before and it is the best substitute I know. I hope you enjoy the recipe and I appreciate you not only watching the show, but writing in as well. Let me know how it turns out for you.
Take care,
Steve