Because this soup is so simple, relying on so few ingredients: broth, udon noodles, and garnish, it’s important to have a great foundation-the broth. I would recommend making your own as opposed to buying it in a can. Start with chicken stock, and there are plenty of recipes to choose from all over the web, or use the one I did for the Vietnamese pho.

Once there are 6 cups of chicken stock, add in:
1 tbsp soy sauce
1 tbsp sugar
1 1/2 tsp salt
Bringing to a boil.

In the meantime, cook in unsalted boiling water 1 lb udon noodles. Cook about 7-10 minutes until softened.

Drain the noodles, then place into serving bowls. Garnish with your choice of:
bean sprouts

Cover it with broth and top it off with a dash of Chinese 5-spice to taste.


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