MISO UDON NOODLE SOUP – Sometimes Good Wife

Ingredients

• 1 quart homemade Asian chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon mirin
• 1 tablespoon white miso
• 2 8.8 ounces frozen udon noodles
• 4 pieces seasoned fried bean curd
• 2 ounces white kamaboko {steamed fish cake}, cut into 1/4″ half moons
• 4 ounces enoki mushrooms, ends trimmed off and rinsed
• 1 each baby bok choy, end trimmed and washed
• 1 stalk scallions, chopped
• 1 teaspoon roasted white sesame seeds
• 1 each large egg, hard boiled and cut in half