Perfect for a cold winter day. The chicken and scallions create a flavorful broth that you'll want to drink to the last drop!Recipe inspiration:I was listening to Bunga Katsura's 'Oyakozake' and started craving a warm bowl of udon!

Over 1,400 reports ♡ Thank you for featuring this recipe in cookbooks and on Yahoo ♡ Warm up with this rich, spicy miso soy milk soup! Makes 2 servings in a standard 10-inch (26 cm) skillet.Recipe background:* This is a simple recipe I often make for lunch using frozen udon. I like to add some heat to warm up. I use this broth as a base and toss in leftovers to clean out the fridge.Thank you for the Yahoo Spotlight feature on 12/16/2014!

I often make this for lunch in the winter with my in-laws. We enjoy it with either udon or somen noodles. I prefer a lighter broth, but you can adjust it to your taste. The ginger and thickened sauce make this dish wonderfully warming.Recipe background:I live in a town next to a region famous for handmade somen noodles, so I often receive or buy them and always have plenty on hand. We might eat this more often in winter than in summer. In my family, we add a little potato starch and ginger even to regular somen or udon. In winter, we add extra ginger and enjoy it piping hot.

This is a broth made with granulated dashi, soy sauce, and mirin.The origin of this recipeI adapted my mother's traditional method.

I based this on recipes by other users ♪※ Serve with soba or udon noodles and your favorite toppings. Recipe by Panda-keichan

A copycat recipe for Marugame’s hot & cold bukkake udon. If you mix the egg with the beef, it tastes just like sukiyaki! Perfect for lunch. If you skip the meat, it becomes torotama udon.About this recipe:I saw a commercial this morning and created this recipe in my head, then cooked it for real and it turned out delicious. I went to the Marugame in the nearby Aeon mall to taste the original and made a few tweaks. The recreation is very accurate, so I’m sharing it here. It’s been a while since my last copycat recipe series.

My mother, who is from Kagawa, perfected this recipe after much trial and error. By kneading the dough in a plastic bag, you can easily achieve the signature chewy texture of authentic Sanuki udon. It’s truly delicious!Recipe Background:My mom developed this method so anyone could make udon easily at home, using a bag for kneading. The noodles have the same chewy bite as real Sanuki udon.★ You can let the dough rest in the refrigerator for up to 2 days for extra flavor.Adjust the salt: use a bit more in summer, a bit less in winter.Flour to salt water ratio = 2:1★ For dusting flour, any all-purpose flour works. Be sure to shake off excess flour before boiling to keep the water from getting too starchy.★ For the noodles, use medium-gluten flour if possible, or flour labeled for udon. The type of flour really affects the taste.

Quick, easy, and delicious sukiyaki udon! I love this flavor.Recipe inspired by user 麻 (Recipe ID:17443200). It turned out so tasty and simple, I made it with mushrooms and onions for extra fiber. Thank you so much!

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

Everyone loves the flavor of sukiyaki. Enjoy it with egg yolk on top. This recipe was featured in Cookpad Plus Summer 2022 issue as a quick and delicious meal you can make in a skillet. I created this recipe to capture the taste of my favorite sukiyaki in a simple way with fewer ingredients, so you can enjoy it even without making a full sukiyaki meal. Thank you to everyone who has tried it!

On winter weekends, our family loves to have hot pot, and tonight it's sukiyaki! I used a Kansai-style recipe as inspiration. Even though it's Kansai-style, this easy method using warishita (sukiyaki sauce) is super satisfying!Recipe background:I used to have trouble making it well, but following a recipe that uses warishita made it turn out great.

Using powdered udon soup mix gives the noodles a rich, delicious flavor. This is always how we make yaki udon at home!Recipe background:This is my go-to way to use udon soup mix.