Miso Nikomi Udon

Bahan-bahan (2 porsi)

• 3 cups dashi (Japanese soup stock)
• ½ package shimeji (brown beech) mushrooms ((1.8 oz, 50 g))
• 4 shiitake mushrooms ((2.3 oz, 65 g))
• ⅓ kamaboko (fish cake)
• 1 Tokyo negi (long green onion)
• 1 piece aburaage (deep-fried tofu pouch) ((or 2 small aburaage pieces))
• 1 chicken thigh ((7 oz, 200 g))
• 2 servings udon noodles
• 2 large eggs (50 g w/o shell)
• shichimi togarashi (Japanese seven spice) ((for sprinkling))
• 3 Tbsp mirin
• 4 Tbsp miso ((divided; I used Hikari Miso® Organic Red Miso))