• 1/2 pound udon (Japanese wheat noodles)
• 1 tablespoon olive oil
• 3 tablespoons flour
• 2 cups soymilk
• 1 teaspoon chopped oregano
• Salt and black pepper
• 5 tablespoons (rounded) natto
• 3 tablespoons grated parmesan cheese
• 1 onion, thinly sliced
• 1 garlic clove, finely chopped
• A handful of sliced mushrooms, preferably shimeji mushrooms or maitake mushrooms

1. Preheat the oven to 400 degrees.
2. Bring a large pot of water to a boil over high heat. Break the udon in half and add to the boiling water.
3. Cook, stirring occasionally, for the minutes instructed on the package of the udon.
4. Drain the udon, rinse thoroughly under running cold water, and drain again.
5. In a small bowl, put in the flour and add the soymilk bit by bit, stirring well. Set aside.
6. Heat the olive oil in a large saucepan over moderate heat.
7. Add the garlic cook briefly to release its fragrance. Add the onion and sauté until the onion is soft.
8. Stir in the mushrooms and then the udon and sauté until the udon is hot.
   Season with salt and pepper.
9. Pour the flour/soymilk mixture, stirring well, to the saucepan bit by bit and keep heating until thick.
10. Add the oregano, taste, and adjust the seasoning.
11. Transfer the udon mixture to an oven-safe dish, top with the cheese and natto, and bake in an oven for 15 minutes. Serves 2.