Directions

To Prep

1. Soak kombu in the water for 30 mins in a pot and turn on the heat to medium. Remove from heat when water begins to boil.
2. Add bonito flakes then return to heat. Allow the water to simmer for another 1 min.
3. Strain the stock into a clean bowl.

To Cook

1. Boil the spinach in the water and drain when done. Divide into 4 portions and set aside.
2. Add the mirin, soy sauce, and salt to the dashi stock. Portion a quarter of the dashi stock into 4 individual sized clay pots.
3. Add the chicken to the soup and simmer until it has cooked through.
4. Add in the udon noodles, and let it cook for a few mins as per packet instructions.
5. Place the kamaboko and a portion of boiled spinach on top and simmer in the soup for a few mins.
6. Drop in an egg into the broth. Then add a few slices of leek on top.
7. Remove the clay pot from the heat and serve hot.