Chicken Udon Noodle Soup, 1 ½ (32 fluid ounce) containers chicken stock, 1 clove garlic, minced, 1 teaspoon chili powder, 1 tablespoon minced fresh ginger root, 1 large cooked skinless, boneless chicken breast, chopped, 1 head bok choy, chopped, ¼ cup dried shiitake mushrooms, 2 (7 ounce) packages dried udon noodles, ½ cup mung bean sprouts, 1 green onion, sliced diagonally, 2 tablespoons dried minced onion, 1 tablespoon chopped fresh cilantro, Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top., Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more..

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