Add the bonito dashi broth and noodle soup base to a pot and bring to a simmer. Cut the chicken thigh into bite-sized pieces. Slice the green onion on a diagonal. Cut the carrot into a shape using a cookie cutter.

Once the broth is boiling, add the udon noodles and chicken. When the chicken turns white, add all the other toppings except the egg.

When the green onion softens, crack the egg into the center. Cook the egg to your preferred doneness.