Savory Udon Noodle Soup

1.In a large pot, bring the chicken broth to a simmer over medium heat.

2.Add the sliced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.

3.Stir in the sliced red bell pepper and julienned carrot, cooking for an additional 5 minutes until the vegetables are tender.

4.Add the soy sauce and teriyaki sauce to the broth, stirring to combine.

5.In a separate pot, cook the udon noodles according to package instructions, then drain and set aside.

6.Once the vegetables are cooked, hard boil the eggs to your preference (runny or hard yolk), once done set them aside and peel under water (makes it easier to peel).

7.Add the cooked udon noodles to the broth, stirring to combine and heat through for another 2 minutes.

8.Season the soup with salt and pepper to taste, adjusting as necessary.

9.Ladle the soup into bowls, garnishing with chopped green onions, split the egg in half and place the halfs flat side up on the side of the dish before serving.