Second udon of the challenge (soon to be followed by the third). This is something I used to order a lot at a restaurant near my old office. I doubled this recipe with some slight adaptations.
2 packages frozen Udon
4 cups Dashi
2 Tbsp soy sauce
3 Tbsp Mirin
2 Tbsp Sake
1/2 bunch spinach, chopped
1 small carrot, chopped
4 Shiitake mushrooms, sliced
4 slices Kamaboko fishcake
green onions, sliced
1 chicken thigh, cut into pieces
4 shrimps (I used cooked so I didn’t have to buy a whole bag of frozen)
Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.
Add chicken and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps (if using raw), and eggs, and cook at medium heat for 5 minutes covered. Skim fat and other particles from the surface of the soup if there are any. Put in green onions (and shrimp if using cooked), cover, and turn off the heat right away.
Serve immediately. Sprinkle togarashi on top if you like.