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

Using frozen Sanuki udon, this is a plant-based version of udon-style noodles.The origin of this recipeI became so obsessed with Sanuki udon that people asked if I was opening a noodle shop. I decided to expand my plant-based repertoire until I get tired of it.

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 came up with this seasoning mixture since I didn't have okonomiyaki sauce or kimchi sauce.Miso sauce is also great for stir-fried vegetables! Recipe by monmoso

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

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

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

When my husband's family in Kumamoto makes 'Toshikoshi soba' (New Year's Eve soba noodles), they make this "Meat Soba". It tastes just like mom's cooking.The burdock root tastes more delicious if you don't peel it or soak it (try it and you'll understand!).When you add the seasonings, add the sugar first, before the soy sauce (the molecules in the sugar are bigger than the ones in the soy sauce, so the meat takes longer to absorb the sugar).The flavor is pretty strong. Recipe by Daikichi neko

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 simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

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