Udon

A thick square egg noodle, white to very pale yellow, in the freezer section.

Soft boil some eggs (spa eggs).

Make a broth with water and Mizkan brand oigatsuo-tsuyu (a soup base, specifically a reduction of a broth made from skipjack tuna, used as a substitute for Katsuobushi) (looks like a bright brown fruit juice bottle), with a red, orange, and white background.

Add vegetables and meat as desired. Katsuobushi may be added.

Ladle into bowls, crack a soft-boiled egg into each. You will have to scoop out some of the white that adheres to the shell.

Eat with chopsticks. Slurping is allowed and essentially necessary.