Preheat oven to 220°C/200°C fan-forced.
Bring dashi, sauce, mirin and sugar to the boil in large saucepan; add chicken and mushrooms, return to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until chicken is cooked through. Cool chicken and mushrooms in cooking liquid 10 minutes. Remove chicken from pan, slice thinly. Reserve mushroom and dashi broth.
Meanwhile, cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
Return broth to the boil. Divide noodles, chicken, bamboo shoots, spinach and hot broth with mushrooms among four 3-cup (750ml) ovenproof dishes. Make small hollows among noodles in each dish; break 1 egg into each hollow. Cook, uncovered, in oven about 10 minutes or until egg just sets.
Serve soup sprinkled with onion.
Photographer: Brett Stevens. Stylist: Trish Heagerty.
These recipes are from The Australian Women's Weekly cookbook,
Noodles & Stir-fries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at
www.acpbooks.com.au
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