You can never go wrong with udon soup. Slippery, chewy noodles and a rich broth make this Japanese noodle soup a winner. Mm, udon soup...

Years of crunchy noodles and chicken flavor packets have brought me to a critical juncture—to ramen or not to ramen. It is a decision that I approach with some degree of reluctance. Growing up it was an occasional indulgence and a family affair to be sure. My mom browned thin pork cutlets in the skillet, while my dad sliced scallions and my brothers and I peeled hard-boiled eggs. Each bowl was mounded high with curly noodles and filled to the brim with golden broth. Just about the only thing that ever made it into my bowl was the pork—no scallions and the egg on the side. Always on the side.

Since then, my taste buds have matured beyond the orange package, at least in theory. What to do when the cravings reemerge? Search for a good substitute. Restyled with plump strands of udon noodles, tofu and bok choy in a garlic-ginger broth, these noodles retain the proper level of lip-smacking goodness while sparing the extra salt and hard to pronounce ingredients list. Both restrained and complex, it strikes a balance of flavors that are clean, fresh, and ultimately savory and satisfying. There’s even room for sliced scallions and egg should you be feel so bold. And after years of rejecting the egg, I too, have learned to be bold.

Udon Soup with Tofu and Bok Choy

3 tbsp olive oil
½ yellow onion, sliced
6 oz of button mushrooms
1 ½ tbsp garlic, minced
½ tsp ginger, grated
2 scallions, thinly sliced
1 tsp salt
½ tsp pepper
3 tsp low-sodium soy sauce, divided
1 head of bok choy, green parts sliced and tough ends removed
1 cup snow peas
3 celery stalks, sliced
2 quarts low-sodium chicken stock
2 tsp rice wine vinegar
14 oz soft tofu, cubed
36 oz udon noodles

Garnish:
Sliced scallions
Sliced hard-boiled eggs
Bean sprouts

In a heavy stockpot, heat the olive oil over medium heat and sauté the onion, mushrooms, garlic, ginger and scallions. Season with salt, pepper and 2 teaspoons of soy sauce. Sauté the vegetables for 10 minutes until they soften. Add the chicken stock, rice wine vinegar and the remaining teaspoon of soy sauce. Bring to a boil and reduce to a simmer. Add the bok choy, snow peas, celery, tofu and udon noodles and simmer for 2-3 minutes until the bok choy wilts. Garnish with scallions, sliced egg and bean sprouts. Serve immediately.

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