1. Cut chicken into bite-sized pieces. 2. Slice negi/leek diagonally into 1/2 inch lengths. 3. Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths. 4. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. 5. Divide the soup into four individual earthen pots and cook on medium heat. 6. Add chicken in the soup and simmer. 7. Add udon noodle in the pot and place kamaboko and spinach on the top. 8. Simmer for five minutes. 9. Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam. ---------------------------------------------------------------------------
Nutrition
Ingredients
