From Joe Yonan of the Washington Post. Ready in about 30-45 minutes.

8 ounce package of udon noodles
2 Tablespoons vegetable oil
1 medium onion, halved, then sliced into thin half moons
6 ounces shitake mushrooms, stemmed and sliced
3 cloves garlic, finely chopped
2 Tablespoons, peeled and finely chopped ginger
3 cups water
2 Tablespoons mirin (or sherry)
3 Tablespoons red miso paste (if you only have white or light miso, add an extra tablespoon)
1 Tablespoon low sodium soy sauce or more to taste
4 cups lightly packed chopped kale
1 15-ounce can no-salt added chickpeas, drained and rinsed
Sriracha for serving (my suggestion)

Bring a pot of water to a boil over medium-high heat. Add the udon noodles and cook according to package directions. Drain and rinse under cool water.

Meanwhile, heat a large, deep saute pan over medium heat. Add oil and when it shimmers, add onion and mushrooms; cook, stirring frequently until the mushrooms are tender and the onion is soft but with still a bit of crunch, about 5-7 minutes. Stir in garlic and ginger and cook, stirring constantly for another minute.

Add water, mirin, miso and soy sauce and bring to a gentle boil, then reduce heat so liquid is barely bubbling. Stir in the kale and chickpeas. Using tongs, toss mixture until the kale has wilted, about 2 minutes. Add the cooked udon, tossing and stirring the noddles in the broth for another minute or two. Taste and add more soy sauce if desired.

Divide the noddles and veggies among serving bowls and spoon some broth over each bowl. Serve with Sriracha on the side if desired.