Hearty Udon Noodle Hot Pot

• 1 portion Frozen udon noodles
• 1/3 Chicken thigh
• 5 to 6 Small prawns
• 1 Egg
• 1 Green onion or scallion
• 1/4 bunch Spinach
• 1/2 packet Enoki mushrooms
• 1 Aburaage
• 3 slice Kamaboko
• 500 ml Strong brew of kombu and bonito based dashi stock
• 2 tbsp Usukuchi soy sauce
• 1 tbsp Sake
• 1 ichimi spice or shichimi spice

1. Cut the chicken into bite sizes.
2. Run hot water over the abraage and slice thinly.
3. Slice the green onion thinly.
4. Cut the spinach into bite sizes.
5. Remove the roots of the enoki mushrooms and shred.
6. Cook the frozen udon noodles.
7. Heat dashi stock in a clay pot and bring to the boil.
8. Add the usukuchi light soy sauce and sake and bring to the boil.
9. Add the chicken and cook for 1~2 minutes until it has cooked through.
10. Add the cooked udon noodles, small prawns, onion, spinach, enoki mushrooms, aburaage and kamaboko to 2 (make room in the centre).
11. Put the egg in the centre and cover.
12. Cook until the egg is softly set.
13. Sprinkle with ichimi or shichimi spice to your liking.

noodles, chicken thigh, prawns, egg, green onion, spinach, enoki mushrooms, aburaage, kamaboko, soy sauce, sake, ichimi spice

Taken from cookpad.com/us/recipes/152396-hearty-udon-noodle-hot-pot (may not work)