Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 cups prepared dashi stock	(traditional Japanese stock) If not available use chicken stock
1/2 lb. boneless skinless chicken breasts, cut into cubes
2/3 cup lite soy sauce
¼ cup mirin
1 teaspoon sugar
½ teaspoon salt
8 oz. package firm tofu, cubed
2 tablespoons olive oil
2 tablespoons all-purpose flour
½ cup. carrot	Washed, peeled, and sliced
½ cup onions	Washed, peeled and diced
8 oz. shitake mushroom	Washed and sliced
3 baby Bok choy	Washed, trimmed, and chopped
2 (9 oz) packages fresh Udon noodles
4 eggs
4 green onions	Washed, trimmed and sliced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, heat dashi. Add chicken, carrots, soy sauce, mirin, sugar and salt.  Bring to a boil and then simmer and for 5-10 minutes.  Add tofu, mushrooms, and Bok choy, stirring until vegetables are tender, about 5 minutes.	Cook until internal temperature reaches 165°F.
2	Stir Udon noodles into broth and simmer until tender, 3 to 4 minutes.  Add green onions and crack eggs into soup, simmer until eggs are slightly firm, about 5 minutes more. Serve hot.