Japanese Breakfast Udon

Instructions:

1. In a large saucepan, bring the chicken broth to a boil. Add the dashi powder and stir until dissolved.
2. Reduce the heat to low and add the soy sauce and mirin. Stir well to combine.
3. Bring a separate pot of water to a boil, add the udon noodles, and cook according to package instructions. Once done, drain and set aside.
4. In the same pot, add the eggs and boil for 7 minutes for a soft center. Once done, remove from the pot, peel, and set aside.
5. Add spinach to the broth and cook until wilted, about 1 minute.
6. Divide the cooked udon noodles among four bowls. Pour the broth and spinach over the noodles.
7. Top each bowl with a boiled egg cut in half, spring onions, and strips of nori.
8. Serve immediately while hot.