In a hot pot bring to a boil dashi stock, add chicken and white part of the spring onions, simmer in low heat for 10 minutes.
Add the mirin and miso, mix well and make sure there are no miso chunks.
Add udon, tofu puff and shiitake, increase heat to medium then cook for 5 minutes.
Add the kamaboko and the rest of the spring onions, add the eggs carefully on top. Lower heat then simmer for 2 minutes.
Remove from heat then serve on individual bowls.