Ingredients

• 6 cups prepared dashi stock
• 1/4 pound chicken, cut into chunks
• 2 carrots, diced
• 1/3 cup soy sauce
• 3 tablespoons mirin
• 1/2 teaspoon white sugar
• 1/3 teaspoon salt
• 2 (12 ounce) packages firm tofu, cubed
• 1/3 pound shiitake mushrooms, sliced
• 5 ribs and leaves of bok choy, chopped
• 1 (9 ounce) package fresh udon noodles
• 4 eggs
• 2 leeks, diced

Instructions

1. Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.