Chicken Udon Soup with Bok Choy

Cook the noodles: In a large pot, bring 3 quarts of water to a boil. Add the udon noodles and cook for 10 to 12 minutes, or until tender. Drain in a colander, and rinse under cool running water to remove surface starch. Add the sesame oil and toss. Set aside. Sally Vargas Sally Vargas Make the broth: In the same pot you used to cook the noodles, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger and garlic, and sauté, stirring constantly, for 1 minute. Add the broth, soy sauce, and 1/2 teaspoon salt and bring to a boil. Taste and add more salt, if you like. Turn off the heat and start the chicken. Sally Vargas Warm the chicken in the gochujang: In a small skillet over medium heat, heat the remaining 1 tablespoon of vegetable oil. Add the shredded chicken meat and cook for 1 to 2 minutes, or until hot. Add the gochujang to the skillet. Cook and stir for another 2 to 3 minutes, or until the sauce evaporates and the chicken starts to brown. Add 1 to 2 tablespoons of the soup broth to release the brown bits on the bottom of the pan and stir in the scallions. Remove from heat. Sally Vargas Sally Vargas Finish the soup: Return the broth to a simmer and add the bok choy. Cook for 2 minutes, or until crisp-tender. Stir in the spinach and noodles and cook for a minute or two, until the spinach wilts and the noodles are hot. Sally Vargas Serve the soup: Divide the soup among four bowls. Top each bowl with the chicken. Sprinkle with cilantro, and serve.