Nabeyaki Udon

Ingredients

Quantities are for one portion.

• 400 mldashi stock
• 1 tbspmirin
• 100 gdry udon noodles
• 1spring onion (scallion), sliced
• 1egg
• 20 mlsoy sauce
• 150 gchicken thighs, sliced
• 50 gfresh spinach

Method

1. Boil the dry udon noodles in water until tender. Drain and set aside.
2. Pour the dashi stock, soy sauce, and mirin into a pot and bring to a simmer over medium heat.
3. Add the sliced chicken thigh to the simmering broth, cooking until opaque.
4. Add the cooked udon noodles into the broth.
5. Crack the egg directly into the center of the pot. Arrange the spinach and sliced spring onion around it.
6. Cover the pot and simmer briefly until the spinach wilts and the egg white is set.
7. Serve the hot noodle soup immediately from the cooking pot.