Sauté the aromatics and chicken

• Heat the sesame oil in a frying pan.
• Add the garlic and ginger and cook until fragrant.
• Add the chicken and sear until lightly golden.

Build the broth

• Pour the chicken stock into a stockpot.
• Stir in the soy sauce and mirin.
• Add the carrots and bring to a simmer.

Cook the noodles and finish

• Add the udon noodles and the seared chicken to the simmering broth.
• Stir in the spinach and cook until wilted.
• Season with salt and top with the spring onions.