Kake Udon (Hot Udon in Soy-Dashi Broth)

Method

1. 1

   Bring the dashi to a simmer in a large pot and stir in the soy sauce and mirin; taste — it should be clean, savory and faintly sweet.

2. 2

   In a separate pot of barely simmering water, poach the eggs gently for 3 minutes until the whites are set and the yolks still run.

   💡 A gentle swirl of the water before the eggs go in helps the whites wrap neatly around the yolk.

3. 3

   Blanch the spinach in boiling water for 30 seconds, then drain and squeeze lightly.

4. 4

   Cook the udon according to the package — often just 1–2 minutes for fresh or frozen — then drain and divide among deep bowls.

5. 5

   Ladle the hot broth generously over the noodles.

6. 6

   Top each bowl with a poached egg, a nest of spinach and a scatter of spring onion; serve while the broth still steams.