I based this on recipes by other users ♪※ Serve with soba or udon noodles and your favorite toppings. Recipe by Panda-keichan

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

I was thinking that I wanted to eat udon stew with tons of vegetables and light, simple flavoring!-I also recommend dipping it into ponzu sauce.-You can use the green part of the onion from 1 stalk. If you only use the white part, use half (as you like).-Mushrooms also go well with this recipe. Just use whatever vegetables you have at hand! Recipe by Ranmao

Sorry it's not such a complicated recipe!I often have udon noodles for lunch for myself and I add spice to warm it up.Sometimes, I use this as a soup base and toss in whatever I have in my fridge.Please adjust the amount of chili pepper and doubanjiang to your taste.I used processed soy milk this time.You can use chicken instead of pork. Also using prawns or oysters makes an even nicer soup.You could also modify this by adding chikuwa fish paste sticks or mushrooms. For 1 serving. Recipe by putimiko

Even though she's from Sanuki (a region famous for udon), my mother in law hates udon noodles. She prefers thick and heavy sauces and soups, so she can eat only stewed miso udon or curry udon. Recipe by Snow*Love

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

This is a japanese menu, basically udon with miso soup, but today i made it with various of mushroom. So fragrant and delicious.

When I made pork miso soup in a big cast iron pot, I added udon noodles at the end to soak up the delicious broth. I serve this on the weekends, regardless of the season.The salt content of miso differs according to the miso you use, so adjust the quantity to add to the soup.When you serve, top with grated ginger or ichimi spice. Recipe by Kikka mama

I wanted to eat miso ramen, but only had udon noodles, so I made this dish and it was delicious!You can add bean sprouts. Season with ra-yu or shichimi spice. Adjust the seasonings to taste. Recipe by Akkorin mama

My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com

A recipe my mother taught me. It's economical and easy. She used to make it for me on cold days whenever I thought I might be getting a cold.You can vary the ingredients, but it's best to have 1 clove of garlic per serving. It's a lot better if you boil the udon noodles separately, portion them out in the serving bowls and pour the sauce over them, but I took the easy route this time. Be sure to add the vinegar! For 2 servings. Recipe by Ogacchi