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I used packages of pre-cooked udon noodles in my soup, but you can also use dry udon. Add the dry udon directly to the broth and let it cook for a minute or two. When it's just pliable, add the eggs and continue with the recipe.
serves 2
4-5 cups chicken broth
2 whole star anise
1 stick cinnamon
2 eggs
2 7-ounce packages pre-cooked udon noodles
4-5 bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3-4 tablespoons soy sauce
1 teaspoon garlic powder
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