2/3 lb. dried udon noodles
6 c. dashi stock
5 tbsp. soy sauce
3 tbsp. mirin
1 tsp. salt
1/2 lb. chicken, chopped
4 fresh shitake mushrooms, sliced
1 bunch spinach
1 green onion
1 carrot, sliced
4 eggs

Boil water in large kettle and boil udon noodles for 10 minutes, constantly stirring. Just before overflow hot water, add 1 cup of water. When it comes to boil, turn off the heat. Drain into colander and rinse well in cold water, drain, set aside.

Heat dashi stock and add soy sauce, salt, mirin and bring to boil. Parboil spinach in boiling water with pinch of salt. Drain and rinse in cold water and drain again. Cut into 1 inch lengths.

Prepare casserole or donabe and place noodles in. Assort chopped chicken and vegetables on noodles and pour dashi stock in until 1/2 inch from top of casserole. Cover and cook with high heat. When it comes to a boil, break eggs into casserole. Cover and cook another 1 to 2 minutes or until done.