ï Cut the chicken into 8 pieces (legs, wings, backs and boneless breasts) ï Add chopped mire poix (garlic, ginger, lemongrass, onions, carrots, celery, lemongrass, peppercorns) to a large stock pot. ï Add chicken, put the breasts in last so they are on top. ï Add chicken stock until all ingredients are covered. You may need to use additional stock. ï Bring to a simmer and cook for 30 minutes, skimming if desired. ï Remove the breasts and cool in refrigerator on a plate. ï Continue cooking and skimming the remaining ingredients for an additional 2 hours. ï Strain the broth and discard the solids. ï Return the broth to a simmer and reduce by ¼. ï Season with Shoyu to taste. ï Slice the eggs. ï Slice the chicken breast into desired shapes ï Heat the noodles in a colander by running very hot water over the noodles. This is the way Dad did it. It is even better to drop the noodles in a large pot of boiling water for 30 seconds then drain into the colander. ï Heat the chicken BRIEFLY in the microwave. Do not overcook. I use the defrost setting. Dad did not do this step. ï Portion the noodles into bowls. Arrange the eggs, chicken and scallions over the noodles. ï Pour simmering broth over and serve immediately. ï Add Sriracha, Sesame Oil and chopped Cilantro to taste (optional) ï ENJOY!!! Note about cooking Udon: cook the noodles in a large pot of rapidly boiling water seasoned with a large amount of salt. To this point it is just like traditional pasta, however when the water comes back to a boil add 4 or 5 ice cubes. Repeat this process until the noodles are al dente or as desired, usually about 3 or 4 times. The reason for this cooking process is the starch in most traditional Asian and Asian-style noodles. They are VERY high in starch. If the noodles cook too quickly the outer surface can become gummy. Like traditional pasta, drain the pasta when cooked and shock in ice water to stop the cooking process. Toss with neutral oil (vegetable) to store.