One red onion
One stalk of celery
4 baby carrots*
1/4 cup rice wine vinegar
1/6 cup soy sauce
table sp of black pepper
teaspoon of salt
Teaspoon of Chinese suracha * * * * * *( garlic chili paste)
2 table spoons of honey
Serves 4

Udon noodle soup: sauté one red onion in olive oil on medium until translucent. Cut on stalk of celery at an angle, and 4 baby carrots. Cook with onions for 3 minutes on medium. Add teaspoon and a half of chili powder, 1/4 cup rice wine vinegar, 1/6 cup soy sauce, table sp of black pepper, teaspoon of salt, Teaspoon of Chinese suracha * * * * * *( garlic chili paste). 2 table spoons of honey. Turn heat up to high for 1 - 2 minutes. Don't let honey burn. Now add 2 quarts of chicken stock and bring to a boil. Once it reaches a rolling boil turn the heat to medium low and let simmer for at least one hour. Now take lid off and turn heat up to high and let the soup reduce for 10 minutes. Add udon noodles before serving they will take 5-6 minutes unless u don't want them tender.
Add: strips of grilled pork see chili rubbed pork recipe.*
Serve enough broth on bowl to just cover noodles. Finish with a splash of rice vinegar and soy sauce.*

Enjoy!

This one looks rather unique to me..I will try this out.

This noodle soup is yummy, i bet! Thanks a lot for sharing.