I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

This is a special sweet-salty udon.If you make homemade udon noodles, try to make them on the thinner side.If you use udon from sukiyaki, it has an even richer flavor.If you wait for about 1 hour after making the soup, the flavors will really seep in. Your udon with taste better if the noodles are on the thinner side. Recipe by Cooking S Papa

Had this wonderful dish at a Resturant and had to try

Whenever I feel very lazy and really do not want to be twirling to cook in my kitchen, but I still prefer to eat homemade food. All I need is fast and easy food that I can make it in minutes. And udon noodle soup is always the best choice. Because I always have udon in my freezer and only with a simply clear soy broth, it will turn into my delicious lazy meal. Anyone wanna try, here’s the recipe.

This is an authentic recipe for Sanuki udon noodle soup.When you make the dashi, simmer it slowly over low heat to extract the umami. Don't cover the pan with a lid. Recipe by Cooking S Papa

I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.In the picture shown above, I put kamaboko fish cakes and scallions on top.Add any ingredients you like. For 2 servings. Recipe by Suzukihanako

My husband says he likes mentaiko udon a whole lot more than mentaiko pasta.Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono

This warm noodle with tender taste, comes up on my mind when the cold winter comes. This dish certainly warms your body up and satisfy your appetite.

This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.If you make this using just dried sardines, it becomes something entirely new.Keep adjusting the heat to keep the liquid to just before boiling. Recipe by Cooking S Papa

I came up with an easy way to make udon soup so that I wouldn't have to use store-bought soup for lunch.This is also great with thick somen noodles.I make the dashi with the rich taste of bonito and konbu.It might feel like a bit much, no worries, you'll be able to drink it all up. Recipe by Keit3

This soup has a light and mellow flavor.Has it been 5 or 6 years since I learned this recipe?I haven't bought soup base for my noodles ever since.Besides noodles, you can use this soup base for all kinds of soup.I hope you'll find ways to use this soup base in a bunch of different dishes. Recipe by Petanko.

Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.The tip is to thicken the soup before stirring in the egg. Adjust the thickness with katakuriko. Take care not to over-cook after pouring in the egg. Recipe by Kanpa-nyu!!