Bring 5 cups beef stock [or other stock] to a steady boil.
In the meantime, quickly chop your herbs and vegetables.
Add hot sauces and spices to your simmering stock.
Loosely seperate your Udon noodles and add them to your broth. Stir occasionally.
Boil noodles steady for 2 minutes. Then, add all herbs and vegetables. Except for anything listed as a garnish or reserves.
Boil soup for 1 minute longer.
Serve hot but, you can serve Udon Noodles cold. In fact, one of the best Udon recipes I'd ever eaten was served cold with nothing other than chilled Garlic Siriacha Sauce, Thai Basil and fresh minced garlic.
That's it! Easy peasy!
Serve with additional Siriacha sauces, Thai Basil, Red Pepper Flakes, Bean Sprouts, fresh Cilantro, toasted sesame seeds, fresh chives, lime wedges and boiled eggs.
Enjoy!
