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Bring a small saucepan of water to a boil. Add the eggs and set the timer for 6 minutes. As soon as the buzzer goes, immediately drain the eggs into a colander and run under cold water (or transfer to an ice bath) until they are completely cold. (This will make very soft-boiled eggs – if you prefer a firmer yolk, cook them for another minute.) Peel and set aside.
Cook the udon noodles (and greens if using) in a large saucepan of salted water according to the packet instructions until al dente. This should only take 1–3 minutes, depending on whether your noodles are fresh, vacuum-sealed, or frozen. Drain, then scoop the hot noodles (and greens) into four bowls (or two large bowls).
Meanwhile, combine the stock, tamari or soy sauce, and mirin in a small saucepan and place over low heat until hot.
Pour the hot broth over each bowl of noodles (and greens), and top with a soft-boiled egg. Add a knob of butter and allow it to melt into the noodles. Add the scallions and scatter a generous amount of black pepper over the noodles (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil and sprinkle with sea salt.
If you like spicy, stir in a spoonful of Sambal Oelek or hot sauce of choice.