I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you're actually cooking. When I need a noodle soup, believe me I am in no mood to start weighing and measuring. I heat some broth, of some description or other, and throw in a variety of vegetables that are skulking about in the fridge and the most soothing noodles I can find. You can add other things, some chicken strips or, at the end, some fine rags of raw tuna or salmon, but I generally want the vegetably broth and noodles by themselves. The protein element, while so desirable in so many ways I'm sure, is not what I'm after here. But anyway, I throw down a blueprint here. Don't get caught up in it, but follow it if it feels helpful.

Ingredients

• 6 ounces udon noodles (dried, from a packet)
• 3 cups chicken or vegetable or dashi broth
• 1 teaspoon brown sugar
• 1 star anise
• 1 teaspoon minced ginger
• 2 tablespoons soy sauce
• 3/4 cup bean sprouts
• 3/4 cup sugar snaps
• 3/4 cup sliced shiitake mushrooms
• 2 heads baby bok choy, finely sliced
• 2 tablespoons freshly chopped cilantro leaves

Directions