Like Japanese soba noodles, udon noodles are often served chilled in the summer and hot in the winter, and toppings are chosen to reflect the seasons. In this recipe, they are served hot in a mildly flavored broth and are topped with chicken and spinach. Just before serving, an egg is cracked over the noodles and is cooked gently by the hot broth ladled on top. If you prefer, you can poach the eggs individually and carefully transfer them to the bowls.
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