Nabe Yaki Udon Noodle Soup

Ingredients:

• 225 g of cooked udon noodles
• 1/4 cup diced chicken
• 1 chopped carrot
• 2 shiitake mushrooms
• 2 slices kamaboko (fish puree)
• 1 bunch blanched spinach
• 4 tbsp. broth for soupdasi»
• 2 tablespoons Usukuchi soy sauce
• 2 tbsp mirin
• 1 piece of kombu
• 1 pinch of sea salt
• 1 handful katsuobushi shavings (dried smoked bonito flakes)
• 1 egg

Preparation:

1. Combine dashi, usukuchi, mirin, and kombu in a saucepan. Bring to a boil over high heat. Add salt and katsuobushi, and immediately turn off the heat.
2. Strain the mixture into a nabe (heatproof saucepan) or medium saucepan. Add the udon and bring to a boil again. Reduce the heat, add the chicken, carrots, and shiitake mushrooms, and simmer for one minute.
   
   Crack the eggs into the center of the soup. Pour the soup over the eggs until they turn white. Remove the nabe from the heat and add the kamaboko and blanched spinach.