Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

This will also infuse a bit of the soup base flavor into the noodles. Quick note: Udon noodles in these packets are precooked, fresh noodles. So you’re mostly just warming them up. That means ...

This healthy udon noodle soup combines heady “umami” Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients in an Asian supermarket. For the miso ...

cold sesame soup too. Drinking the broth is optional – it’s made quite salty to flavour the noodles but you can ask for extra liquid to dilute it at the end. Dipping udon with mushroom soupJoe ...

But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles and put them into bowls, add a few pieces of ...

They often ate "udon" noodles in cold soup flavored with the seeds of “egoma,” or Korean perilla, for lunch on hot summer days. Egoma is endearingly called “junen” in Fukushima and was ...

When you make tempura udon ... of hot broth and noodles, which makes it soggy. The pleasure of a good bowl of tempura udon is giving the tempura just a brief dip into the soup, so it slightly ...

This protein-rich udon meal was invented one day when all I had in the fridge was half a bunch of celery, a bag of frozen ...

A shimmering broth loaded with fresh vegetables and nourishing noodles ... Kwoklyn Wan’s vegetarian udon noodle curry soup with beansprouts and mushrooms adds a splash of authentic Chinese ...

She’d make a simple chicken broth, hard-boil an egg, add a few greens like broccoli or bok choy, and pour that simple soup ..