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

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.Adjust the amount of miso to taste.I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

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 got tired of eating regular udon and made this using ingredients I had in the refrigerator.Any leftover vegetables you have in the fridge will be good.I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

This is a dish I've been making for a long time and it's a family favorite.-It's also good made with Chinese-style noodles.Also Try Zhajiangmian Noodles1) Adjust the amount of soy sauce and tianmianjian to taste.2) Rinse the noodles in ice water to make them even better.2) You can use frozen udon noodles if you want.-If you're not eating it right away, stir some sesame oil into the noodles before you store them. Recipe by Yuuyuu0221

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

I really love Red Chazuke (made by crushing an egg from miso oden and covering with plenty of broth and white rice) and I didn't want to throw away the broth from the oden I made. Red miso and chicken complement each other really well so I decided to combine the broth with chicken mince.Adding ginger to the broth helps to eliminate the odor of the chicken and adds a nice kick to the flavor. Mix very well in step 2 to make a deliciously crumbly mince. If you don't have a lot of broth left, this dish will end up like tantan noodles without broth. Make sure to combine the noodles and broth well before serving. Recipe by cafepanda

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 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

Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

I have been using this sauce to stir-fry vegetables. I thought it might go well with udon noodles also, so I added noodles to it.-Adjust the amount of doubanjiang to taste.-Once you add the sauce, stir-fly briefly over high heat. Recipe by bobitin