Hot Japanese-Style Chicken Noodle Soup

Many people give me the side eye when I suggest making bonito and kelp stock. So for those that aren't convinced that sounds good (or those that have some spare chicken stock), I bring to you, hot Asian-style noodle soup.

This is basically the same as its more traditional fishy cousin, kakejiru, however it is made with chicken stock. Kakejiru is made with dashi stock and would normally be served with udon noodles. Any Japanese food purists would surely balk at this chicken stock substitution, however, this is a perfectly satisfying, comforting and simple meal for me. 

My family all puts hot sauce in this too, which kind of makes me cringe, but they also all scarf it down, so I don't let my annoyance show. This is one of my quickest meals I throw together on a busy night and pretty much always have the supplies to make more - it is just that good. 

 Chicken Hot Noodle Soup

• 1 quart chicken stock
• 1 1/2 T sugar
• 1 1/4 t salt
• 1 1/2 T soy sauce

• vegetables
• dried udon noodles (or ramen, chuka soba type noodles)
• eggs
• cooked meat (chicken, pork)

First you must season the soup. Bring the stock to a simmer and mix in the three ingredients. Taste and adjust seasonings as desired. Maintain a simmer. If you are using meat, I add it to the broth and let simmer until the rest is prepared.

Bring another pot of water to boil to prepare the remaining ingredients. I use these noodles:

Cook noodles until tender, remove from water with a strainer or other utensil and run under cold water until are cool. Julienne any hard vegetables like carrots and cut others into small pieces. I almost always use carrots and cabbage, but often add all sorts of other things like corn, spinach, green onions, etc. 

Parboil all vegetables you will be including for 2 to 3 minutes. Remove from water. Hard boil eggs - one per bowl. 

Arrange everything in bowls. 

Fill bowls with broth and meat and enjoy. 

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