Pot-Cooked Udon In Miso Soup

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7 ounce(s) Chicken breast fillet Boned and Skinned

2 tablespoon(s) Sake

2 Abura-age

3 3/4 cup(s) Water

1 1/2 teaspoon(s) Dashi stock granules

6 whole(s) Shiitake mushrooms Stalks removed, Quartered

4 Spring onions Trimmed, Chopped into 1/8 inch pieces

2 tablespoon(s) Mirin

3 1/2 ounce(s) Red miso

11 ounce(s) Dried udon noodles

4 whole(s) Eggs

Shichimi Togarashi (Optional)

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