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How to make the Udon noodle Soup?
Many people have different ways. Now I can talk about my favorite way.
4 to 5 cups low-sodium vegetable or chicken broth
2 star anise pods
1 (3-inch) cinnamon stick
2 large eggs
14 ounces fresh or frozen udon noodles
4 to 5 large bok choy leaves, sliced into ribbons
2 medium scallions, thinly sliced
3 to 4 tablespoons soy sauce