Japanese Nabeyaki Udon Soup

INGREDIENTS

• 6 cups prepared dashi stock
• 1/4 pound chicken, cut into chunks
• 2 carrots, diced
• 1/3 cup soy sauce
• 3 tablespoons mirin
• 1/2 teaspoon white sugar
• 1/3 teaspoon salt
• 2 (12 ounce) packages firm tofu, cubed
• 1/3 pound shiitake mushrooms, sliced
• 5 ribs and leaves of bok choy, chopped
• 1 (9 ounce) package fresh udon noodles
• 4 eggs
• 2 leeks, diced