A deeply comforting noodle soup with a rich, slow-simmered broth and warm spices.
This recipe is all about the broth. It’s rich, golden, and full of body thanks to long simmering, a mix of aromatic spices, and a final splash of chili oil. The udon keeps it cozy, while the soft poached egg melts right into the bowl. Perfect for chilly evenings, lazy Sundays, or any moment when you need something soothing yet energizing.
Ingredients (2 servings)
For the broth
- 800–1000 g chicken bones (frames, necks, feet — collagen is your friend)
- 2–2.5 liters of water
- 1 small piece of ginger (about 2–3 cm), sliced
- 1 star anise
- 1 small cinnamon stick
- 2–3 cardamom pods
- 1 tbsp light soy sauce (plus more to taste)
- 1 tbsp dashi powder or 1 cup prepared dashi
- Salt to taste
For the bowl
- 300 g fresh udon noodles
- 2 eggs (for poaching)
- Fresh herbs: scallions, cilantro, parsley — your choice
- Chili oil — 1–2 tbsp
- Optional: a splash of rice vinegar or sesame oil for balance
How to Make It
1. Prepare the broth
Place your chicken bones into a large pot and cover with cold water. Bring to a boil, then immediately reduce to a gentle simmer. Skim off any foam that appears on the surface — this keeps the broth clear and clean-tasting.
Let it simmer at least 3 hours, ideally longer. Slow cooking helps extract collagen, which gives the broth that silky texture and deep flavor.
About an hour before the broth is ready, add ginger, star anise, cinnamon, and cardamom. These spices don’t overpower the soup — instead, they add a warm aromatic depth that pairs beautifully with the noodles.
In the final 10–15 minutes, season with soy sauce, dashi, and salt to taste.
Strain the broth through a fine sieve. You should have a golden, fragrant, deeply comforting base.
2. Cook the udon
Fresh udon cooks quickly — 2 to 3 minutes in boiling water. Drain and rinse lightly to remove excess starch.
3. Poach the eggs
Bring a small pot of water to a gentle simmer. Add a splash of vinegar, swirl the water, and gently drop in the egg.
Cook for 2½–3 minutes for a soft, runny center.
Alternatively: you can soft-boil the eggs for 6 minutes if you prefer.
4. Assemble the bowl
Divide cooked udon between bowls. Ladle in plenty of hot broth until the noodles are swimming happily.
Add the poached egg right on top.
Finish with chopped herbs and, importantly, a generous spoon of chili oil. It adds heat, depth, and that beautiful orange shimmer on the surface.
What You Get
A bowl that is soothing and fiery at the same time.
A broth that warms you gently… and burns you just enough to remind you you’re alive.
And noodles that tie it all together — soft, comforting, perfect.
Tips & Variations
- Add mushrooms (shiitake, enoki) for extra umami.
- Swap udon for ramen noodles or soba.
- Add shredded chicken for more protein.
- For a deeper broth, roast the bones before simmering.
