Combine all the ingredients in a saucepan and bring to a boil. Decrease the heat and keep warm until ready to serve
Place a large pot of water over high heat and bring to a boil. Add the udon noodles an cook, following package instructions. Drain well and set aside. Next step is depending on whether you are cooking with clay pots or other pots:
Divide the broth among 4 clay pots and heat over medium-high heat. Bring the broth to a boil, then decrease the heat and simmer
To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds. Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top
Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves (if using), lemon zest and mitsuba leaves /flat-leaf parsely
Bring the udon broth to a boil. Put in all the noodles and simmer for 30 seconds and add in all the crabmeat, peas and pour 4 beaten egg over the top. Bring it back to a boil and then turn off the heat and cover with a lid and let it sit for about 1 minute
Ladle the noodles along with the soup, eggs and crabmeats into individual serving bowl at table. Garnish with the obha leaves (if using), lemon zest and mitsuba leaves /flat-leaf parsely
Notes
Both Obha leaves (read oh- ba) and Mitsuba leaves are availabe at Japanese grocery stores, they are a bit pricier compare to regular herbs. Some Asian grocery stores may carry this too. I always ask the store owner or anyone who can help me with questions.