This is a great way to clean out all the leftover veggies in the fridge, as well as create an inexpensive, quick meal. Unlike the previous iteration, 5-minute udons, these are a shade more authentic, and the flavor is much better. This is no substitute for making your own dashi stock, but this is still tasty.
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In one saucepan, boil four quarts of water - in the other, boil three cups of water. In the four-quart saucepan, add udons, cover, and cook for eight minutes. In the second saucepan, add memmi and shiitakes and reduce to a simmer. After three minutes, crack open and drop in the egg, and cook for another four minutes. Drain the noodles from the first pot and add to the second. Transfer to a large bowl. Top with veggies, chicken, surimi, and a dash of sesame oil.
Variation: Add a sliced garlic clove and a small piece of ginger to the broth at the same time as the shiitakes.