Noodles in Broth

This udon noodle soup is comfort food stripped down to the essentials: thick, chewy noodles in a hot chicken broth loaded with vegetables and cubed cooked chicken. It comes together in under 30 minutes since everything cooks fast once the broth is hot.

The noodles cook separately and get rinsed under cold water to stop the cooking and wash off excess starch. This keeps them from turning gummy in the hot broth. Portioning the rinsed noodles into bowls first and ladling the soup over the top means each serving has the right noodle-to-broth ratio.

The vegetables simmer for just 5 to 10 minutes, long enough to soften slightly while keeping their color and snap. Bok choy wilts into silky ribbons, grated carrot melts into the broth, and the green onions and celery hold their crunch.

Pro Tips

• Use the best chicken broth you can get. With so few ingredients, the broth flavor carries the whole bowl.
• Grate the carrot instead of slicing it. Grated carrot cooks faster and blends into the broth, adding body and subtle sweetness.
• Serve immediately after assembling. Udon noodles absorb broth quickly and turn soft if they sit too long.

Variations

• Use leftover pork, ham, or turkey instead of chicken for a different protein.
• Add a splash of soy sauce and a drizzle of sesame oil to each bowl for a more pronounced Asian flavor.
• Drop a soft-boiled egg into each bowl for a ramen-inspired upgrade.