Udon Soup

I have yet to try this one, but it sounds good. I couldn't find the Dashi though, so I think I'm just going to use chicken broth. It might also work if you boil the water with those seaweed sheets in it.

Nabeyaki Udon

(Japanese noodle soup with egg and vegetable)

• 1/2 pound udon noodles ((futonaga--fat and long)
• 2 dried shiitake mushrooms, soaked in 1 cups of warm water for about an hour, reserving liquid
• 1 teaspoon soy sauce
• 1/2 Tablespoon sugar
• 3 cups dashi, seasoned with 3 Tablespoons soy sauce and 1 1/2 Tablespoons mirin
• 2 leaves fresh spinach with stems
• 1 carrot, sliced
• 1 leeks
• 1/2 chicken breast
• salt
• sake (just a sprinkle--you can substitute beer or mirin in a pinch)
• 2 eggs

Garnish: sprinklings of shichimi (a 7-spice mixture with inactive marijuana seeds in it!) or crushed red pepper.

1. Preheat the oven to 375 degrees.

2. Cook the udon noodles. Drain, rinse, and let sit til you're ready to assemble the soup.)

3. Cut a deep cross into the tops of the hydrated mushroom caps (throw out the stems) and cook them uncovered in a small pot with the reserved mushroom liquid, the soy sauce, and the sugar on medium heat until tender and the liquid is absorbed--about 10-15 minutes.

4. Bring the stock to a boil, then reduce heat and let simmer.

5. Bring water to a boil in a small pan, then blanch the spinach leaves for 30 seconds, remove, and let drain.

6. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices, sprinkling with salt and sake.

To assemble the soup:

1. Divide noodles into the 4 large bowls (preheated in the oven).
2. Arrange the spinach, leeks, carrots, chicken, and mushrooms on top of the noodles, around the sides (leaving the center clear for the eggs).
3. Pour the boiling stock equally into the bowls.
4. Cover and put in the oven for 2-3 minutes.

Serve immediately. Pass the shichimi or red pepper separately.