Uuudon Things Are Gonna Get Easier Noodle Soup

• 20 (1 in.) chicken meatballs (I used chicken teriyaki and mine were pre-cooked, but not frozen)
• 3 carrots, coined
• 8 cup chicken stock (I prefer organic)
• 2 tbsp ginger paste
• 1 large onion, sliced into rings
• 1 stalk lemongrass, thinly sliced (optional)
• 1/2 cup soy sauce (I like Aloha brand)
• 4 head baby bok choy, cleaned and chopped
• 1 packages Japanese udon noodles, cooked separately

1. Bring it all to a slow boil and then keep at a simmer for as long as you like.
2. The flavors melt together the longer you simmer, which is amazing.
3. (noodles separate)
4. Make your udon noodles according to package directions.
5. Serve this by putting your udon noodles in the bowl first, ladle in your very tasty soup and share with friends and family.
6. Or eat it all.
7. Who am I to judge?
8. A dash of fish sauce and squeeze of sriracha never hurt either.

chicken meatballs, carrots, chicken, ginger paste, onion, stalk lemongrass, soy sauce, choy, noodles

Taken from cookpad.com/us/recipes/347735-uuudon-things-are-gonna-get-easier-noodle-soup (may not work)