Udon with Chicken Broth

Ingredients

• Udon noodles (200g)
• Chicken breast (300g, thinly sliced)
• Chicken broth (4 cups)
• Soy sauce (2 tablespoons)
• Mirin (1 tablespoon)
• Fresh ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Spinach (2 cups, fresh)
• Green onions (2, sliced)
• Eggs (2, for soft boiling)

Instructions

1. Begin by soft-boiling the eggs: Place them in a pot of boiling water for 6-7 minutes, then transfer to an ice bath to cool before peeling.
2. Cook the udon noodles according to the package instructions. Once cooked, drain and set aside.
3. In a large pot, bring the chicken broth to a boil over medium-high heat.
4. Add the soy sauce, mirin, minced ginger, minced garlic, and sliced green onions to the pot. Stir well to combine and enhance the flavors.
5. Carefully add the sliced chicken breast to the boiling broth and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
6. Add the fresh spinach to the pot and cook for an additional 2 minutes, or until just wilted.
7. To serve, divide the cooked udon noodles between two bowls.
8. Ladle the hot chicken broth, along with chicken and spinach, over the noodles.
9. Halve the soft-boiled eggs and place them atop each bowl.
10. Garnish with additional green onions if desired, and serve hot. Enjoy your comforting bowl of udon soup!