Today’s lunch is a great way to use up whatever veggies are in the refrigerator. I used mushrooms, leeks, bok choy, pea shoots, scallions and carrots. No udon in the house, but somen was fine as a stand-in. And for an overcast, chilly day, I can think of nothing better than a bowl of hot, soupy noodles.

• Udon Bowl (The 30-Minute Vegan,p. 118)