Boil spinach, cool in running water, and squeeze out water. Cut into about 2" length pieces and set aside. Peel and slice the carrot into 1/2" rounds. Cut out with a flower shaped cookie cutter if you like. Cut out the top of the mushrooms to make a star design. Slice Kamaboko fish cake into 1/2" thick pieces. Cut green onions thinly. Cut chicken thigh into bite size pieces.

Heat Dashi to a boil in a clay pot. Add salt, soy sauce, Mirin and Sake to Dashi, and stir.

Add chicken and Udon to the soup, and then spinach, carrot, mushrooms, fishcake, shrimps, and eggs, and cook at medium heat for 5 minutes covered. Skim fat and other particles from the surface of the soup if there are any. Put in green onions, cover, and turn off the heat right away.

Serve immediately. Sprinkle shichimi on top if you like.