Tsukimi Udon

"Moon viewing noodles".Traditionally, Tsukimi Udon are served at the mid-autumn full moon, and date back to observances and festivals of the Heian era. A whole special cuisine is focused upon the moon, and moon viewing festivities, called "tsukimi ryōri". The name for the winter moon is "fuyutsuki". This recipe uses a konbu-shiitake dashi or broth as its base.
You could use a regular dashi broth, or even water.

Kombu dashi:
7 cups water
1 piece kombu (approximately 12-square inches in size)
1 ounce dried shiitake mushrooms
Soup broth:
Shiitake kombu dashi
1/4 cup dark soy sauce and/or tamari - I happen to really like tamari with this
2 tbsp. mirin
1/4 tsp. salt, plus more if needed

One package of udon noodles, prepared according to the instructions indicated on the package
4 large eggs
2 tbsp. thinly sliced green onion
Shichimi togarashi, Japanese seven spice, to garnish

Make the shiitake kombu dashi: Place the kombu and dried shiitake mushrooms in a pot with the water. Bring the water almost to a boil and then turn down the heat to maintain a simmer. Simmer for 5 minutes. Remove the pot from the heat and let the stock stand for 3 minutes. Squeeze the mushrooms to release the stock they have soaked up, then strain the stock through a fine-mesh strainer and set aside.
Make the soup broth: Mix the dashi, soy sauce, mirin, and salt together in a pot and bring to a simmer over medium-high heat. Divide the prepared udon noodles into four bowls. Ladle the simmering soup broth over the noodles. Crack an egg on top of the noodles in each bowl, and then garnish each bowl with the thinly sliced scallions. If you prefer, you can poach your eggs separately before adding them to the soup.