Chicken soup, Asian style

We all have a cold that we picked up this weekend - the only thing for it was some spicy chicken noodle soup.

I simmered store-bought chicken broth with star anise, cinnamon, onions, ginger, and red pepper flakes for about 45 minutes, then strained it. I cooked udon noodles separately. I sliced half a chicken breast thinly and simmered it in the strained broth for a few minutes until it was cooked through. Then I put some cooked noodles into a bowl and added broth with chicken on top.

Added to the bowl from this plate of garnishes:

I can't say it cured the cold, but it made it much easier to live with.

1/2 cup udon noodles, 2 oz. chicken breast, broth and herbs: 175 calories