How do I make an awesome bowl of Japanese Udon?

Question

Please, something simple without ingredients that are hard to get.

Answer 1

INGREDIENTS:
4 servings boiled udon noodles
4 chunks chicken thigh
4 slices kamaboko (fish cake)
1 bunch fresh spinach
4 eggs
1/4 negi/leek
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt

PREPARATION:
Cut chicken into bite-sized pieces. Slice negi/leek diagonally into 1/2 inch lengths. Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Add chicken in the soup and simmer. Add udon noodle in the pot and place kamaboko and spinach on the top. Simmer for five minutes. Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.
Makes 4 servings.

Answer 2

Kitsune Udon
4 packs of udon noodles
6 cups of ichiban-dashi
1 teaspoon sugar
1 Tablespoon mirin
1/2 cup usukuchi (lightly flavored ) soy sauce Kitsune (cooked abrage; 4 pieces of aburage niban-dashi,
3 Tablespoons sugar
4 Tablespoons usukuchi soy sauce)
1 green onion. Men tsuyu
Preparation:
Noodle's soup (men tsuyu)
1. Heat up ichban-dashi. Add sugar, mirin, soysauce.
2. Turn off gas before it comes to a boil.
Cooking aburage
1. Cut in half
2. To remove oil, place aburage in scalding water.
3. In a different pot add sugar to niban-dashi. Add aburage.
4. After flavor seeps in, add soysauce and heat up for 3-4 minutes.
5. Turn off gas. Allow flavor to seep in further.
Yakumi (Topping)
1. Thinly slice green onion. Soak in water, then dry.
How to Make:
1. Boil udon and drain.
With partially cooked udon boil in hot water to heat up.
With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles.
2. Save leftover noodle water to warm serving bowls.
3. Put noodles in empty warmed bowls. Add aburage then heated up soup (tsuyu)
4. Garnish with sliced green onion.