Cut the chicken into bite-sized pieces. Pour boiling water over the fried tofu, then slice it thinly. Slice the green onion thinly. Cut the spinach into easy-to-eat pieces. Trim the base off the enoki mushrooms and separate them. Boil the frozen udon noodles according to package instructions.

Pour the dashi broth into a clay pot (donabe) and bring to a boil. Add the light soy sauce and sake, and let it simmer. Add the chicken and cook for 1–2 minutes until just cooked through.

Add the cooked udon noodles, shrimp, green onion, spinach, enoki mushrooms, fried tofu, and kamaboko to the pot, leaving space in the center. Crack the egg into the center, cover, and simmer until the egg is softly set. Sprinkle with shichimi or ichimi togarashi to taste before serving.