Somen udon soup

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

MY VERSIONMAKING DO WITH LEFTOVER BURGERLOVING IT

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

#eatthaivisitthai

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 made this dish with leftovers when I was down with a hangover. A light and simple dish that'll calm the stomach.There's more broth than the noodles, but its because it's easy to digest liquids than solids when you're recovering from a hangover. Recipe by Setsubunhijiki

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.Stir frying the wakame with sesame oil enriches the taste and fragrance. Recipe by nin

MY VERSIONA QUICK BRUNCHEASY AND LIGHT NOODLE SOUPLOVING IT

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

MY VERSIONLIGHT NOODLE SOUPLOVING IT

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.

I love somen noodles, so I'm always experimenting with new ways to enjoy their flavor.The somen noodles have salt in them so you only need a sprinkle of additional salt to season this. Warm the bowl in advance in order to serve the noodles piping hot. For 1 serving. Recipe by Inofuhe75

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!

very yummy :hungry

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

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

Udon noodles with egg is delicious, so I tried making a similar dish with somen noodles instead.Make you noodles even more delicious by adding mushrooms (like shiitake mushroom), kabocha, green vegetables (like spinach, leek, wakame seaweed, chicken breast, etc. Recipe by Pukuttopukumaru

I really wanted to eat somen noodles in soup.It's more healthy and chewy if you fry the bacon until crisp.Cook the somen noodles to al dente, and it will be just right when serving.Bacon adds umami to the broth. You could also season with salt, pepper, yuzu pepper paste and shichimi spice. Recipe by Tamashin mama

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.

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

I got bored of mentsuyu and came up with this as a way to get myself to eat more vegetables.Since the broth is concentrated, just add 1 or 2 ice cubes rather than chilling it.The combination of tomato mentsuyu with noodles may not be for everyone.You can substitute lime, grapefruit juice, or apple vinegar for the lemon juice. Or even with balsamic vinegar. Recipe by food town

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 created this dish to warm me up during the cold season.Cooking somen noodles in the same pot as the broth gives it thickness and flavor. You could cook the noodles in a separate pot for a lighter dish.Adjust the amount of kimchi as you like. Recipe by hirobyon

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 recipe was featured on TV! Sarashina soba noodles were used in then.Cool the soup in the serving bowl so that both become well chilled.You can omit the grated daikon radish if you like.Please make this with the dashi soup that your family likes.Use the type of noodle you prefer too. In this recipe I've used Inaniwa udon noodles. For 1 serving. Recipe by Yumerino

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!!