Easy savory udon broth
Traditional broth for udon is the soy-based 'soba' sauce, wihch is basically watered down soy sauce with fish extract, seaweed extract and maybe a little mirin (sugar + rice wine) added in.
I make udon with canned chicken broth. I add a half teaspoon of hon dashi (powdered fish extract, basically a fish boullion) and a half teaspoon of miso paste to give the soup an Asian vibe, along with about a cup of water. My family loves it and it's way better than about 80% of the udon served at Japanese-style restaurants in the Bay Area.
Add meat, seafood, egg and veggies as desired to make this a filling meal.
Preparation time, including the time it takes to cook the noodles, is about 10 minutes or however long it takes to heat the broth and stir everything together.