Nabeyaki Udon

Ingredients

• Udon noodles (2 servings)
• Dashi broth (4 cups)
• Chicken breast (1, sliced into thin strips)
• Shiitake mushrooms (1 cup, sliced)
• Carrot (1, julienned)
• Green onions (2, chopped)
• Spinach (2 cups, fresh)
• Soy sauce (2 tablespoons)
• Mirin (1 tablespoon)
• Salt (to taste)
• Egg (2, one for each serving)
• Tempura shrimp (4 pieces (2 per serving))
• Nori seaweed (2 sheets, cut into strips)

Instructions

1. Begin by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.
2. In a large pot, bring the dashi broth to a rolling boil over medium heat.
3. Add the sliced chicken breast, shiitake mushrooms, julienned carrot, and chopped green onions to the pot. Cook for about 5 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Stir in the soy sauce, mirin, and salt to taste, allowing the flavors to meld together for another minute.
5. Divide the cooked udon noodles evenly between two serving bowls.
6. Add the fresh spinach to the pot and cook for an additional minute, or until the spinach is just wilted.
7. Ladle the hot broth, along with the chicken and vegetables, over the udon noodles in each bowl.
8. Crack an egg into each bowl, taking care to keep the yolk intact for a beautiful presentation.
9. Top each bowl with two pieces of tempura shrimp and garnish with strips of nori seaweed.
10. Serve hot, encouraging diners to break the yolk for a creamy finish, and enjoy!