Ingredients
4ozdried udon noodles
1tsptoasted sesame oil
2tbspvegetable oil
2tbspfinely chopped fresh ginger
1large garlic clove,finely chopped
4cupschicken stock
1tbsplow-sodium soy sauce
½tspsalt,or more to taste
2cupsshredded cooked chicken
4tbspgochujang,(Korean chili paste)
4scallions,finely sliced
5ozbaby bok choy,halved and thinly sliced lengthwise
2ozbaby spinach leaves,(2 large handfuls)
½cupcilantro leaves
Preparation
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.
