Nabeyaki Udon (Udon Noodles in Hot Pot Broth)

• 900 ml Fish broth
• 2 tsp Dashi powder
• 2 tbsp Light soy sauce
• 2 tbsp Mirin
• 300 g Chicken thighs, boneless, skinless
• 120 g Shiitake mushrooms
• 400 g Udon noodles
• 120 g Spinach
• 2 Egg
• 2 Spring onion

1. Pour the fish broth into a saucepan and bring to a gentle simmer over medium heat. Whisk in the dashi powder until dissolved, then stir in the light soy sauce and mirin.
2. Slice the chicken thighs into bite-sized pieces and add them to the simmering broth. Cook for 6 to 8 minutes, keeping the broth at a steady simmer, until the chicken is just cooked through.
3. Trim and slice the shiitake mushrooms, then add them to the pot. Simmer for 4 minutes until the mushrooms are tender and the broth is fragrant.
4. Add the udon noodles and gently loosen them with tongs so they do not clump. Simmer for 3 to 5 minutes, or until the noodles are hot and tender (follow the packet timing if needed).
5. Stir in the spinach and cook for 1 to 2 minutes until just wilted. Crack in the eggs, spacing them apart, then cover and cook on a gentle simmer until the whites are set and the yolks are still soft.
6. Thinly slice the spring onion. Ladle the noodles, chicken, mushrooms and broth into bowls, making sure each bowl gets an egg, then scatter over the spring onion and serve piping hot.

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