Ingredients:
1 bunch spinach
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt
1/4 lb chicken thigh,bite-sized
4 packages pre boiled udon noodles
4 slices kamaboko
6 inches negi/leek,diagonally sliced
4 eggs
Instructions:
1. Boil spinach for a minute and cool in water and drain well.
2. Cut boiled spinach into 1 inch lengths.
3. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
4. Divide the soup into four individual earthenware or iron pots and cook on medium heat.
5. Add chicken in the soup and simmer until cooked.
6. Add udon noodles in the pot and place kamaboko and spinach on the top.
7. Simmer for a few minutes. Add negi/leek and drop an egg in the soup.
8. Cover the pot with a lid and stop the heat and let it steam.
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