One package of Udon Japanese noodles
Two tablespoon sesame oil
5 diced scallions
One clove diced garlic
One thinly diced carrot
4 cups chicken stock
Two teaspoons soy sauce
Two teaspoons grated ginger root
One thinly sliced, seeded jalapeno
One cup bok choy
One cup spinach
Boil 2 quarts of water and add the noodles.
Stir often for about 8 minutes
Drain and set aside
Heat the oil in a 8 quart pot
Add the scallions, carrots and garlic.
Cook till the vegetables are soft.
Add the broth, soy sauce, ginger and jalapeno.
Bring to a simmer.
Add the noodles
Heat till everything is hot
Add the bok choy and spinach at the end just before serving
I added the Vietnamese meatballs.
It was like Japanese wedding soup
The entire pot was gone .
This is definitely a staple in my house.