Simple Udon Soup - cooking recipe

Ingredients

1 lb udon noodles
6 cups dashi stock
2 leeks
4 leaves fresh spinach, with stems
1 cooked chicken breast
6 ounces kamaboko, thinly sliced
4 shiitake mushrooms
4 eggs
sake or soy sauce, to taste

Preparation

Open udon noodles. Boil in water for about 5 minutes until cooked. Drain. Rinse. Set aside.
Boil dashi.
Boil the spinach for 30 seconds. Drain. Cut the spinach into 2-inch pieces; the leeks into 1-inch diagonal slices; and the chicken breast into 4 equal slices.
Divide the udon into four bowls. Arrange the spinach, leeks, chicken, kamaboko, and mushrooms on top of the noodles, around the sides. Pour the boiling stock equally into the bowls.
Optional: Traditional udon has a raw egg in the center of the soup, but I don't like eating eggs. Chicken breast, kamoboko, mushrooms, spinach, and leeks CAN be omitted if you're desperate, but it won't be as filling.