Ingredients for Nabeyaki Udon Soup with Chicken, Spinach, and Mushrooms

• 120ml dried sardines (about 30g ), or 1 (5") piece dried kombu

• 140g mature spinach (about 3/4 bunch), trimmed

• 3/4 teaspoons kosher salt, plus more

• 120ml snow peas

• 2 boneless, skinless chicken thighs (about 230g ), cut into 1" pieces

• 200g thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed

• 2 (15g) pieces fried tofu (aburaage), cut into 1/4" slices (optional)

• 45ml soy sauce

• 1 teaspoon mirin

• 230g udon noodles

• 80g sliced spring onions

• 45g Japanese fish cake, thinly sliced (optional)

• 2 large eggs

Place sardines or kombu in a large Dutch oven or donabe, fill with 1450ml water, and set aside at least 15 minutes or up to 1 hour.

Meanwhile, cook spinach in a medium pot of boiling salted water until just cooked through, about 1 minute. Using a slotted spoon, transfer to paper towels. Gently squeeze water from spinach, then transfer to a cutting board and cut into 2" slices. Transfer to a plate. Return liquid to a boil, add snow peas, and cook until just cooked through, about 1 minute. Drain and transfer to plate with spinach. Wipe out pot and reserve.

Bring sardine liquid to a simmer over medium-high heat. Using slotted spoon, discard sardines, then reduce heat to medium. Add chicken and simmer until cooked through, about 5 minutes. Add mushrooms, tofu (if using), soy sauce, mirin, and remaining 3/4 teaspoons salt. Cook, stirring, until mushrooms are tender, 3–5 minutes.

Meanwhile, cook udon in reserved pot 2 minutes less than package directions.

Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, spring onions, and fish cake (if using), arranging each into sections and leaving an opening for egg.

Gently beat eggs in a small bowl with a whisk or chopsticks. Pour into broth and cook until just set, about 2 minutes.

Serve soup immediately in pot tableside, portioning into individual bowls.

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