Mushroom Miso Udon

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

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.Adjust the amount of miso to taste.I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

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 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 a dish I've been making for a long time and it's a family favorite.-It's also good made with Chinese-style noodles.Also Try Zhajiangmian Noodles1) Adjust the amount of soy sauce and tianmianjian to taste.2) Rinse the noodles in ice water to make them even better.2) You can use frozen udon noodles if you want.-If you're not eating it right away, stir some sesame oil into the noodles before you store them. Recipe by Yuuyuu0221

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

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

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

Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

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.

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

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

It's gotten cold, so I wanted to eat udon that would warm my body up.Miso and milk go very well together.I think it would also be delicious if you added other vegetables such as carrots and onions! For serving 2. Recipe by menako

I wanted to enjoy stewed udon noodles with miso at home.Adjust the quantity of dashi stock according to the size of your clay pot. Red miso is strong so combine with strong dashi stock. The egg will be easily cooked with residual heat so after you cover the pot, turn off the heat quickly. Cook your eggs to your liking, I like it softly set. Recipe by Bananazakuro

I am too busy taking care of my newborn, so most of my lunch tends to be somen noodles, which is easy to prepare.I got tired of the usual mentsuyu sauce, so I prepared this with soy milk and ingredients in my pantry.If you eat with only the basic sauce, it's better to add more miso and soy sauce.The recipe calls for a little less than one serving. Double the recipe if you want lots of sauce or serving to more people. Recipe by Ayapuchi

Just wanted to try some udon so I made it myself lol. Came out really good, especially the broth. If you don't care for or have udon noodles (found in the deli/refrigerator section) just use ramen noodles.

Beef udon is a Japanese comfort dish made with stir-fried beef, dashi soup stock, and various toppings. The traditional recipe uses regular udon, which is not gluten-free. In this post, I will share with you the gluten-free beef udon recipe.The udon I use in this recipe is homemade. Gluten-free udon can also be found at some Asian supermarkets, too, but they're harder to come by.The beef I use is rib but any other good cut of beef will work. I bought this beef already thinly sliced from Ranch99 but many Asian groceries also offer this convenient option. If you choose your own beef, the easiest way to make that paper-thin beef is to half freeze it then slice it. You can also slice it using a meat slicer.Tenkasu or small bits of tempura batter is optional but it really enhances the flavor and texture of this dish.

This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat.

I recreated the fried udon that Hachiwari ate as a late-night snack! It includes enoki mushrooms and is simple and delicious!

Everyone loves sukiyaki flavor. Enjoy it with egg yolk. [Feb 12, 2007] Featured [Oct 28, 2008] Finally reached 100 people ❤ Thank you!!The origin of this recipeI simplified my favorite sukiyaki's finishing touch with fewer ingredients. You can enjoy the taste even without eating sukiyaki (haha).This quick and delicious meal made in a frying pan was featured in the summer 2022 issue of Cookpad Plus♡

When I want to eat homemade chewy udon, I try it on weekend.

Udon is a very popular dish in Japan. I really love udon noodles and beef udon is my favorite! I slightly modified @justonecookbook recipe because I love my noodle soup to be a bit salty 😁 Anyway, this recipe is so easy, anyone can make it at home !

I quickly made this dish since I didn't have any soup for my meal. I made it into a recipe because the combination of sesame oil and black pepper was just amazing.The soy milk will start to form a skin once it reaches 80℃ so be careful not to heat it up too much.I think the amount of chicken bouillon and soy milk can be adjusted according to your taste, but I found it good to make the chicken stock soup a tad salty. Recipe by msft5632

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 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

The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I.

I wanted to eat a hearty udon noodle hot pot.Adjust the dashi soup according to the size of the clay pot. The residual heat is hot, so after adding the eggs, cover the pot and turn the heat off quickly. Cook your eggs to your liking, but I like it soft-set. Use any leftovers in your fridge as toppings. Recipe by Bananazakuro

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.