Tasty and Easy Basic Udon Noodle Soup Base

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

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

Had this wonderful dish at a Resturant and had to try

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.

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

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

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.

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

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