My toddler was feeling a bit under the weather this weekend and not eating well which always makes me a little anxious. So, I put this super simple soup together and she gobbled it up!
I typically make this soup with vegetables – spinach, shredded carrots, mushrooms, etc. – and roasted chicken. Since this was for my sick toddler, I kept it simple and only included the things I knew she would love: broth, noodles, and eggs.
- 1 pkg frozen udon*
- 3-4c chicken broth
- 4-5 green onions, sliced fine
- a couple slices of ginger or 1/8tsp ground ginger
- 1 tbsp soy sauce
- 1 egg (optional)
- black pepper to taste
- Prepare udon noodles to package directions and set aside in a large soup bowl**
- Heat up chicken broth in a sauce pan
- Add green onions, ginger, and soy sauce
- In a small bowl, scramble the egg
- Once the broth comes to a simmer, slowly add the scrambled egg while stirring until cooked (approx. 1-2min)
- Taste broth and adjust seasoning with soy sauce, ground ginger, and black pepper
- Pour broth over udon noodles
*I find frozen udon noodles at our local Asian market, H Mart. If this isn’t available, you might find dried udon noodles at your local grocery store or sub with any other Asian noodle like, rice, ramen, or soba (my personal favorite).
**If you try to skip a step and add the noodles directly into the broth, you’ll most likely end up with a gross, gummy udon noodle mess. (Sadly, I write from experience here.) Follow the package instructions and hopefully, you’ll end up with noodles that look a little like this (prior to adding the broth):