Udon soup with chicken and spinach in a hondashi, mirin and soy broth

Make a concentrated base of about a cup of water, a couple teaspoons of hondashi, a couple tablespoons of mirin and a couple tablespoons of soy sauce.

Simmer the chicken in the concentrated base until cooked through; bring to a simmer and simmer about a minute. Remove and set aside.

Add the spinach to the same broth and let it barely wilt so it stays bright green; pull it out.

Take the stock off, skim off the excess chicken protein, return it to the pot and dilute with about four parts water to one part base.

Taste and add a little more soy sauce, balancing sweet and savory.

Roll the spinach into a tight roll and cut crosswise into little bundles.

Cook the udon in boiling water, about a minute for frozen.

Thinly slice the negi for garnish.

Put the noodles in the bowls, skim the simmered broth, add the chicken and spinach bundles and pour the broth over.