### TranslatedIngredients: 4 cups Chicken stock,1 cup Boneless chicken - pieces and boiled,1 tablespoon Ginger - minced,1-1/2 tablespoon Soy sauce,1/2 cup Carrots (Gajjar) - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely sliced,2 tablespoons Sweet corn,4 Button mushrooms - sliced,1/2 cup Spring Onion (Bulb & Greens) - sliced,Salt - as needed,1 cup Udon noodles - boiled,2 Whole Eggs ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 2 ### Cuisine: Japanese ### Course: Dinner ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Japanese Chicken Udon Soup recipe, in a large bottomed pan add the Chicken stock and minced ginger, soy sauce and bring to a boil over medium-high heat.Reduce the heat to medium-low and simmer for 3 to 4  minutes. Now add carrots and simmer for few minutes.Next add the chicken, cabbage, mushrooms, sweet corn kernels and some onions. Return to a simmer and gently simmer for about 5 minutes.Adjust salt. Meanwhile cook noodles in another pan, drain and keep aside.Take a serving soup bowl, pile the noodles in between and pour the soup all over. Sprinkle left over spring onions.Heat a pan on low-medium flame and add a few drops of oil. Break the egg directly on the pan and adjust salt. Do not flip the egg. Let it cook from the bottom side only. You can either let the yolk cook through completely or leave it bit runny depending on how you like your sunny side up egg. Place the egg above the udon soup and serve hot with some extra udon noodles. Serve Japanese Chicken Udon Soup on its own for a healthy and light dinner or serve it along with some Garlic Bread.