Very easy and fast. Japanese soy sauce is extremely recommended.One cooking tip is that do not boil udon for too long as you will stir fry it later.So just make it 50% raw.

Simple lunch

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

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

I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa