Simple Udon Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb udon noodles
• 6 cups dashi stock
• 2 leeks
• 4 leaves fresh spinach, with stems
• 1 cooked chicken breast
• 6 ounces kamaboko, thinly sliced
• 4 shiitake mushrooms
• 4 eggs
• salt or mirin or sake or soy sauce, to taste

Recipe

• 1 open udon noodles. boil in water for about 5 minutes until cooked. drain. rinse. set aside.
• 2 boil dashi.
• 3 boil the spinach for 30 seconds. drain. cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
• 4 divide the udon into four bowls. arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. pour the boiling stock equally into the bowls.
• 5 optional: traditional udon has a raw egg in the center of the soup, but i don't like eating eggs. chicken breast, kamoboko, mushrooms, spinach, and leeks can be omitted if you're desperate, but it won't be as filling.