Method

• In a medium pot, combine the chicken broth, water, soy sauce, mirin, garlic, and ginger.
• Bring to a gentle boil over medium heat, then reduce to a simmer for about 5 minutes to allow the flavors to blend.
• Add the Udon noodles to the simmering broth and cook according to package instructions.
• Add the shredded chicken to the broth to warm through.
• Add the spinach or Pak choi and let it wilt for about 1-2 minutes.
• Divide the noodles and broth into bowls.
• Garnish with spring onions, boiled egg, toasted sesame seeds, and strips of nori.
• Add a sprinkle of togarashi for a bit of spice.
• Serve immediately while hot.