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 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

Since I love noodle dishes with soy-milk-based soup, I've tried making many dishes. But this is THE dish for cold noodles. This might seem like the ultimate lazy-person's recipe, but it's so good!I've tried this with somen noodles, but the udon was a better match for some reason. It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya

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

Sorry it's not such a complicated recipe!I often have udon noodles for lunch for myself and I add spice to warm it up.Sometimes, I use this as a soup base and toss in whatever I have in my fridge.Please adjust the amount of chili pepper and doubanjiang to your taste.I used processed soy milk this time.You can use chicken instead of pork. Also using prawns or oysters makes an even nicer soup.You could also modify this by adding chikuwa fish paste sticks or mushrooms. For 1 serving. Recipe by putimiko

Use up leftover vegetables with this recipe.You don't have to use the vegetables listed here - anything goes! I just used the vegetables I had on hand. For 2 servings. Recipe by Rearea cheese

I wanted to eat soy and mentaiko creamy udon noodles that I had at a certain noodle shop. So I recreated it and it came out great.The photo shown here has a mentaiko sauce for pasta. It doesn't look appetizing, but the taste is awesome (I will update the photo someday).I wanted to add something green, so I added shiso leaves, although mizuna leaves taste great also! Recipe by Wanko ryouri

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spice, it made me sweat since it improved my metabolism. This recipe, however, uses curry roux to make the flavor milder and the process simpler.As long as you use onion, ginger, and garlic as the base ingredient, you can use any vegetable to make the curry. Also feel free to use your choice of meat.The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water. Recipe by Yamase Rieko

The soup that comes with instant ramen is very salty, so I made a light flavored soup that my daughter likes.She loves the taste of soy milk, so she just eats and drinks up this ramen.Adjust the amount of chicken stock depending on the brand and the age of your child (or children) who will be eating the ramen.Ths soup is lightly flavored, so adults may want to add some of the powdered soup that comes with the ramen noodles.You may want to cut up the noodles depending on how old your children are. For 1 adult sized serving + 1 child sized serving. Recipe by Momokito

I won a contest to become a tester for a brand of mentsuyu, so I tried making this. There's soy milk miso soup, so I thought that soy milk soba dipping sauce should work too - and it was delicious! I thought I'd try milk first, but that has a character that doesn't really go well with this. I think that soy milk just goes better with Japanese ingredients. I don't have special bamboo plates for cold soba, so I just used a sushi rolling mat under the soba noodles and used tea cups as dipping cups... I apologize for the makeshift arrangement.Make with soy milk and not milk! Recipe by ochikeron

I wanted to make something quickly with leftovers on my day off.Mix the hot udon noodles with butter. That's all. Recipe by Minaichigo