I wanted to make unique noodles for hot days.I made the soup strong to go well with the dipping noodles.Make sure to chill the soup, noodles, and ingredients. Recipe by Otometeo

Rich, flavorful sauce pairs perfectly with refreshing noodles! Adjust the seasoning to your taste.Recipe background: As the weather got warmer, I wanted to quickly enjoy tsukemen at home. I made this with ingredients I had on hand!

I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu

You can make this quick and affordable dipping sauce using common pantry staples! It's a go-to recipe in our home.Recipe BackgroundWhen I said I wanted to eat tsukemen, a friend told me I could make it at home. As long as you have noodles, you can whip this up anytime, and my kids love it too.

By slightly diluting the spicy sauce used for 'Mouthwatering Chicken' with water, I created a dipping sauce that stays delicious until the last bite! It also works great with cold udon or chilled pasta.Recipe background:I recently made a sauce called 'All-Purpose Mouthwatering Chicken Sauce for Chicken, Pork, Tofu, and Atsuage' (ID:20039860) and loved the flavor. I thought it would go well with noodles, so I diluted it with water and tried it with somen. It turned out so tasty that I decided to share it as an all-purpose dipping sauce recipe.

This is a thick, rich dipping sauce that clings well to noodles.About this recipe:Created through trial and error.

This is a slightly spicy tsukemen (dipping noodles). If you’re making it for kids, just use less gochujang. It’s budget-friendly and easy! You can even use udon noodles if you like.Recipe background:My daughter loves tsukemen, but it’s often not on the menu at ramen shops, so I started making it at home. (^^)v

My brother took me to "Taiyo no Tomato men," a ramen shop which serves a special tomato-based menu, and he taught me this recipe so I could cook it at home.Adding the cheese after pouring in the soup makes it hard to melt, so it's better to follow the orders in this recipe.You can also use Parmesan cheese! If you are using it instead, add at the same time as the dry basil. For 1 serving. Recipe by coco_pea

This is originally my mother's recipe. I really wanted to eat but she rarely make this anymore. This is my favorite!You can use any kinds of ramen noodles such as chilled ramen noodles or zaru-ramen noodles.Make your own dipping sauce!If it is too thin to your liking.Home-made char siu is much better!This recipe is improved. Recipe by Rinchanzu mama

I was bored with regular somen noodles, but store-bought mentsuyu is expensive and I only had a little of it, so I tried making this dipping sauce.The mentsuyu, ra-yu, sesame seed, ginger and green onion amounts are an approximate. Adjust the amount to your liking. Try with salted sliced cucumber, tomatoes, myoga ginger, shiso leaves, etc. to make a hearty noodles dish! This dipping sauce can be used with rice or udon noodles too. Recipe by Nekoyanagi shouten

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima