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1. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Drop in the noodles, return to a boil and, stirring occasionally, and cook uncovered for about 20 minutes, until the noodles are very soft.
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2. Stir in 1 tablespoon of the salt, cover the pan tightly, and turn off the heat. Let the noodles rest covered for 5 minutes. Then drain them in a colander, and run cold water over them for 5 minutes. Drain again and set aside.
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3. Cut each boned chicken breast in half horizontally, then into strips about ¼ inches wide by 2 inches long.
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4. In a 2- to 3-quart saucepan, combine the dashi, sugar, the remaining 2½ teaspoons of salt and the soy sauce, stir and bring to a boil, uncovered.
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5. Add the noodles, return to a boil, and remove from the heat. With a slotted spoon, remove the noodles from the soup and divide them among 6 deep bowls.
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6. Drop the strips of chicken and the scallions into the soup. Bring the soup to a boil again over high heat, boil for 2 minutes, then pour the contents of the pan over the noodles and serve at once.
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