Method
Build a hot grill and oil the grates well.
Season the udon noodle soup with sesame oil and let it come up toward room temperature.
Grill over direct heat, turning once, until nicely charred and cooked to your liking.
Brush with scallions in the last minutes so it glazes without burning.
Rest a few minutes, then finish with chicken thighs and a squeeze of acidity.
