Slice the white leek diagonally. Remove the stem from the shiitake mushroom and cut it in half diagonally. Cut the chicken into bite-sized pieces. Slice the aburaage into 1/4-inch (5 mm) strips.

In a small pot, add the water, dashi broth, and chicken from step 1. Bring to a boil and skim off any foam.

Add the udon noodles. When it comes back to a boil, add the white leek, shiitake mushroom, kamaboko, and crack in the egg. Cover and simmer on low heat for 2–3 minutes, making sure it doesn't boil over.

Sprinkle with shichimi togarashi to taste.