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First, mix the soy sauce and Mirin in a bowl. Chop your chicken into bite-size pieces and toss them into the bowl as well. Cover with a foil and let the meat marinate in the refrigerator for about 2 hours.
Chop the leek into large slices. Heat the sesame oil in a frying pan and fry both the leek and marinated chicken. You will only brown them, so just cook them for about 1 minute on each side on high heat.
If you’re in a hurry (or lazy, like me), you can skip both marinating the meat and frying it with the leek. Should you choose to do so, just continue with the next paragraph and add the soy sauce and Mirin directly to the soup stock.
Fill a large pot with dashi broth and the leftover marinade. Peel the ginger and drop it into your broth. Add the leek and chicken. Heat the soup over medium to high heat until it starts boiling, then reduce the heat to medium andlet it simmer.
Meanwhile, slice the carrots and green onions however you like – julienne them! Dice them! Cut out fancy hearts with vegetable cutters! Once you’re done with your chopping masterpiece, toss them all into the pot and let them cook as well.
If you are using Inariage (aka fried tofu) instead, take out the tofu from the package and squeeze out any excess liquids. Some people thoroughly rinse them, but this is not necessary. Once the soup is boiling, add the tofu to the soup to let them soak up the delicious broth.
While the soup is simmering, prepare the Udon noodles according to package instructions. Put the cooked Udon noodles into a large bowl. Spoon the soup over the noodles. Bam! Done! Enjoy!