Ingredients

• 4 cups dashi soup stock
• 2 tablespoons usukuchi soy sauce
• 2 tablespoons mirin
• 1 piece kombu
• 1 pinch sea salt
• 1 handful katsuobushi
• 8 ounces cooked udon
• 1/4 cup cubed chicken
• 2 shiitake mushrooms
• 1 egg
• 2 slices kamaboko
• 1 bunch spinach, blanched

Instructions

1. Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
2. Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.