Had this wonderful dish at a Resturant and had to try

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

It is not the original udon soup. I change the recipes for my familyThis recipe needs some ingredients. We can buy it at Asian or Korean grocery market.- Japanese udon seasoning.- Korean soybean paste.- seasame oil- udon noodleIt serves for 2 people

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.

This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru

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

Can be made in an instant!This recipe features the simplified version of the authentic vegan Udon noodle soup. This is delicious enough for home cook meals. When chilled, the Umami taste intensifies and becomes well-rounded. You can even eat the konbu and soybeans used to make the Dashi broth; they're so delicious. This is a simplified version of the authentic vegan Udon noodle soup so that you can cook it up in a jiffy. The taste will not be as complex as the full recipe, but I think you'd be delighted to find out that you can make Udon soup from pure and natural vegan stock this easily.

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 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

EASY DO IT YOURSELF FOR THOSE BEEN AWAY FROM HOME AND MISSED THE AUTHENTIC FLAVOUR OF A HOT AND DELICOUS PENANG HAE MEETHIS READY TO USED PRAWN NOODLE PASTE WILL DO THE TRICKS IF YOU CAN FIND IT IN YOUR NEAREST STORE

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

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu