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

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 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

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 couldn't forget the houtou I had in Yamanashi! So I re-created it at home.The thinly sliced mochi and the flour coating the udon noodles thicken the sauce. That thick sauce is the distinctive feature of houtou.Add meat and other ingredients you like, in addition to the kabocha squash.You can use 6 cups of water + 2 teaspoons of dashi stock granules instead of the dashi stock.I recommend using red miso for this. For 2 servings. Recipe by itarunrun

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

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.

Stay warm and delicious with the thickness and ginger!05/09/17☆Thank you☆ Inducted into the Hall of Fame with 1,000 people!The origin of this recipeI wanted to eat warm udon, so I simmered it, made it into a thick sauce, and added ginger on top.

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

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.

I triedfor simmered aburaage as a topping for kitsune udon, and it was so delicious.This is so easy I dont't have any hints. If you aren't adding a salty ingredient like tororo konbu seaweed, add a scant 1/2 teaspoon of salt and it should be just about right. Recipe by Sobakasu mama

The broth from burdock root and maitake mushrooms is exquisite. Although it's Yamagata-style, it was well-received by people in the Kanto region too. The seasoning ratio is an easy-to-remember 1:1:1.The origin of this recipe: Sometimes I crave my mother's cooking. But I often forget what goes into it, so I decided to write it down. It's a bit self-indulgent, but it's delicious, and I want everyone to try making it.At our house, we make this on New Year's Eve, eat it with soba noodles to ring in the New Year, and also enjoy it as ozoni soup for the New Year.