Servings: four to six.
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We have spring colds in our house and this soup was the BEST medicine! Delicious and easy to make. I put a bottle of sriracha on the table for those who like extra spice. Quality of the soup hinges on quality of the stock so this is not the place for canned or boxed. Also best not to keep leftovers (assuming there are any) with the noodles as the noodles soak up all the broth. This one goes into the regular rotation.
Easy to make, good for a cold day. I prefer to keep the ginger in thin slices to flavor the broth but then take them out before serving. Also good with fresh udon noodles from the Chinese grocery store.
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