This delicious and impressive udon noodle soup is the easiest soup you may ever make. It is also one of the tastiest. Filled with tender bok choy, sugar snap peas, and pillowy poached eggs, the broth is simple, light, and so flavorful, with hints of star anise and cinnamon. The star of the soup, however, is the thick, chewy noodles (perfect for slurping). This recipe is not (at least to my knowledge) an accurate representation of “traditional” udon noodle soup. This is my own delicious made-up Asian-inspired soup anyone can make using simple ingredients.
Simmer the star anise and cinnamon stick in the vegetable broth for about 10 minutes allowing the flavor from the spices to infuse with the broth. Uncover and remove the spices using a slotted spoon.
Meanwhile, bring a second pot of water to a boil. Once boiling, cook your udon noodles according to package instructions – do not overcook. Drain and rinse with cold water. Stir the sugar, soy sauce, and fresh lime juice into the broth.
Add the green onions, sugar snap peas, and bok choy to the soup. Cook until the vegetables are tender, approximately 3-5 minutes. Remove from heat and season with additional soy sauce or salt, to taste.
Divide the cooked noodles and soup between two bowls. Garnish with fresh cilantro, scallions, and red pepper flakes, if desired.