Riffing on the Hetty Liu McKinnon’s breakfast udon and J. Kenji López-Alt’s dashi recipe. Perfect big bowl of soup, with savory yet slightly sweet broth, big toothsome noodles, roasted kabocha squash, spinach, kombu, and crab stick. Extra credit if you‘ve got jammy soy and chili crisp marinated eggs in the fridge to toss on top.