Udon Noodle Soup

• 6 cups dashi
• 2 tbsp Japanese soy sauce
• 1 tbsp mirin
• 2 tsp white sugar
• 2 (7 oz) chicken breast fillets
• 3.5 oz fresh shiitake mushrooms, thinly sliced
• 10.5 oz dried udon noodles
• 1 (8 oz) can sliced bamboo shoots, rinsed, drained
• 8 large leaves spinach
• 4 None large eggs
• 4 None spring onions, thinly sliced

1. Preheat oven to 425u0b0F.
2. Bring dashi, soy sauce, mirin and sugar to a boil in a large saucepan.
3. Add chicken and mushrooms. Return to a boil then reduce heat and simmer for 10 mins, or until chicken is cooked through. Remove from heat and let cool for 10 mins. Slice chicken thinly. Reserve mushrooms and broth.
4. Meanwhile, cook noodles in boiling salted water until just tender. Drain.
5. Return broth to a boil. Distribute noodles, chicken, bamboo shoots and spinach between 4 ovenproof serving bowls. Top with hot broth with mushrooms. Break 1 egg into each bowl. Bake for 10 mins, or until egg just sets.
6. Serve soup sprinkled with onions.

dashi, soy sauce, mirin, white sugar, chicken, fresh shiitake mushrooms, udon noodles, bamboo shoots, leaves spinach, eggs, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/37108 (may not work)