Basic Udon Noodle Soup

Had this wonderful dish at a Resturant and had to try

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.

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

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

とろみと生姜で最後まで温か美味♪17/05/09☆感謝☆1000人殿堂入り！

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.

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 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

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.

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

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

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!!

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

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

very yummy :hungry

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 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 first tried Udon in Stockholm. It was from a really small takeaway sushi place. I really liked it, but then the only people I knew nearby moved. I really missed the udon, but then I found out it's really not that difficult to make them yourself!

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

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

ช่วงน้ำอากาศไม่ค่อยดี เลยอยากซดน้ำซุปร้อนๆ

This soup warms the soul! We've had some sick tummies around my house and this is the perfect light, yet filling meal. I think browning the butter before you saute the vegetables gives this soup a rich, deeper finish that makes it stand out! I cook for a very large family, you may need to half this recipe.

I was adding so many ingredients to my instant ramen packets that I decided I could probably just buy (Or make!) noodles and make it from scratch. This recipe was the result.

#mindaskitchen - https://www.mindas-kitchen.com - GlobalApron - https://mindaskitchen.dine.online

I love soup, but don't like waiting forever. My boyfriend hates celery & I love potatoes.

MY BREAKFAST VERSIONQUICK VEGAN NOODLE SOUP

I love chicken noodle soups I make it all the time and love it finally after years I got it down my kids love it and great for cold days or rainy days

MY VERSION LAZY AND NON FUSS QUICK AND EASY DINNER IN 5 MINUTE LOVING IT