We traveled to Tokyo to learn how to make the perfect bowl of udon soup:
Place sardines or kombu in a large Dutch oven or donabe, fill with 6 cups 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 , soy sauce, mirin, and remaining 3/4 tsp. salt. Cook, stirring, until mushrooms are tender, 3–5 minutes.Bring chicken mixture to a simmer. Drain noodles and add immediately to pot. Add spinach, snow peas, scallions, and fish cake , 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.Fried tofu and Japanese fish cake are available at Asian markets and some specialty grocery stores.
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