Udon noodle soup with watercress

Sun dresses, bermuda shorts and flip-flops were frantically pulled out from the closets all over Montreal this morning. The humidity was suddenly quite present in the air.

This is it! This is when the ice cream machines take over the ovens, when cold treats are invading the brownies & bread puddings. This is when I'm prone to making noodle soups for lunches & suppers instead of well... everything else!

I always have a couple of boiled eggs still in the shell for quick snack or "emergencies" that i keep in the fridge. I'm not a vegetarian, I like meat but I actually don't eat a lot of it, so a boiled egg slightly pan fried face-down for colors, sounds good for the protein part of the meal.

So for this bowl of goodness, you will need:

• A splash of olive oil
• Some minced garlic
• One hard boiled egg, halved
• A handful of chopped tomato
• Broth (homemade of chicken, or vegetables, or boxed)
• A bunch of watercress
• Fresh instant udon noodles (I only eat half a bag at a time, but put more if you eat more)

In a medium pot, heat olive oil over medium high heat. Put in garlic. Put the egg halves in, face down, for about a minute. Shake the pot a bit so they don't stick. Scoop out into bowl.

Throw the tomatoes in, cook 1 minute. Pour broth in. Turn heat up to high and when broth boils, put in noodles. Swirl the noodles around a bit until the strands detach themselves from one another. Then immediately put watercress in to cook, about 30-45 seconds. Turns off heat. Pour everything into bowl. Crack some pepper on top if you'd like.