# Chicken Udon Soup with Bok Choy & Tofu

A comforting, thrown-together soup featuring tender chicken, udon noodles, bok choy, and tofu in a flavorful broth.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 6 whole chicken leg
- 4 cup chicken stock
- water
- 1 tbsp mustard seed
- 8-10 whole garlic clove
- 6-8 whole dried bay leaf
- 1 whole piece fresh ginger, roughly chopped, skin on
- 2 whole dried red chili
- 2 tsp sugar
- 2 tsp kosher or sea salt
- 1 tbsp freshly cracked black pepper
- 1 bunch scallion
- baby bok choy
- 8 oz extra-firm tofu, cubed
- 1 lb frozen udon noodles
- 1 whole lime juice
- fresh cilantro (optional)
- chili crisp (optional)

## Instructions

1. Add chicken, half the scallions, ginger, garlic, mustard seeds, dried chilies, bay leaves, sugar, salt, pepper, chicken stock, and enough water to cover to a large pot.
2. Bring to a simmer, cover, and cook until the chicken is very tender and easily pulls away from the bone.
3. Remove the chicken and pull the meat from the bones, strain the broth, and return it to the pot.
4. Add the pulled chicken, bok choy, tofu, and fresh lime juice to the pot.
5. Simmer for a few minutes, then add the frozen udon noodles and cook until tender.
6. Taste and adjust the seasoning as needed.
7. Finish with fresh cilantro, sliced remaining scallions, and chili crisp.

## Equipment

- large pot

## Tips

- Use 3-4 fresh bay leaves if you don't have dried ones.

## Source

- Original video: https://www.instagram.com/reel/Dd7IW1bN643/?stkn=aTFwdW52Nnd4c3cx
- Creator: Chef Sarah Devight
- Recipe page: https://www.cliprecipe.com/recipe/a8326e4e-945c-40e4-88ac-506570e96936
- Extracted: 2026-09-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt