Chicken Udon Soup with Bok Choy Recipe

In a large pot, bring 3 quarts of water to a boil. Add the udon noodles and cook for 10 to 12 minutes, or until tender.

Drain in a colander, and rinse under cool running water to remove surface starch. Add the sesame oil and toss. Set aside.

In the same pot, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger and garlic, and sauté, stirring constantly, for 1 minute.

Add the broth, soy sauce, and ½ teaspoon salt and bring to a boil. Taste and add more salt, if desired. Turn off the heat and start the chicken.

In a small skillet over medium heat, heat the remaining 1 tablespoon of vegetable oil. Add the shredded chicken meat and cook for 1 to 2 minutes, or until hot.

Add the gochujang to the skillet. Cook and stir for another 2 to 3 minutes, or until the sauce evaporates and the chicken starts to brown.

Add 1 to 2 tablespoons of the soup broth to release the brown bits on the bottom of the pan and stir in the scallions. Remove from heat.

Return the broth to a simmer and add the bok choy. Cook for 2 minutes, or until crisp-tender.

Stir in the spinach and noodles and cook for 1 to 2 minutes until the spinach wilts and the noodles are hot.

Divide the soup among four bowls. Top each bowl with the chicken. Sprinkle with cilantro, and serve.