Japanese Style Pork Bone Soup Udon with dumpling

How to make it

1. Add water and eggs to a pot, ensuring the eggs are fully submerged. Heat over medium heat.
    (Cook according to your preferred doneness: about 8 minutes for onsen eggs, 10 minutes for soft-boiled eggs, and 12 minutes for hard-boiled eggs.)
2. Bring a large pot of water to a boil. Cook the dumplings, vegetables, and udon noodles until done.
3. Add the Lee Kum Kee Soup Base for Pork Bone Hot Pot and stir well. Top with the cooked eggs and chopped spring onions before serving.