---
title: Kake Udon (Hot Udon in Soy-Dashi Broth)
servings: 4
prep time: 5 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/kake-udon
---

Gather @udon noodle{800%g} and @dashi stock{1%l}.

Bring the dashi to a simmer in a large pot and stir in the @soy sauce{4%tbsp} and @mirin{3%tbsp}; taste — it should be clean, savory and faintly sweet.

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. ~{3%minutes}

Blanch the @spinach{100%g} in boiling water for 30 seconds, then drain and squeeze lightly. ~{30%seconds}

Cook the udon according to the package — often just 1–2 minutes for fresh or frozen — then drain and divide among deep bowls. ~{90%seconds}

Ladle the hot broth generously over the noodles.

Top each bowl with a poached @egg{4}, a nest of spinach and a scatter of @spring onion{3%stalk}; serve while the broth still steams.