❑ LARGE SOUP POT — How many people are you serving? Just you? Two people? A whole family? Lean towards using a large pot. Leftovers save well in the fridge, so feel free to make a little more than you need.

❑ MEDIUM POT — This pot will be used to boil your chicken thighs (or breast meat) if you choose to serve such with your udon. After the chicken's done boiling and cooked, I'll chop them up in bite-sized pieces and boil them for 5 more minutes to be sure they're cooked thoroughly on the inside. Then, I'll add the precooked chicken to the large pot and let them simmer with the soup for 10-15 minutes. IF you choose to sauté your chicken or salmon, then use a frying pan, naturally, and do so in grapeseed oil.

❑ SMALL POT — This pot is used to boil your eggs, if you choose to have hard boiled eggs in your udon.

❑ PLATE -or- CUTTING BOARD — You’ll need either to cut some of your ingredients on.

❑ SOUP LADLE -and- PASTA SERVING SPOON — When everything's done, you'll use the pasta serving spoon to spoon out the noodles and other ingredients (when you run out and you only have soup based left in your bowl), and the soup ladle to spoon out some of the soup base if you want more.

❑ LARGE SOUP BOWLS — I'm sure you have these, maybe, but you won't be serving udon on a plate. So, I have some really nice, large soup bowls just for serving udon and other dishes that go well in a large serving bowl.

❑ CHOPSTICKS, ASIAN SOUP SPOONS, TABLESPOONS - and/or - FORKS — Depending on how you like to eat your soup, you might find any of these helpful when dining on udon. I like to use a combination of chopsticks and Asian soup spoons.