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 ...

They often ate "udon" noodles in cold soup flavored with the seeds of “egoma ... mix with homemade miso and add water. We may associate Japanese cuisine with “dashi,” stock made from ...

This comforting, gluten-free broth is packed with fresh vegetables, while the miso paste brings great depth ... Cook the buckwheat noodles according to the packet instructions, using plenty ...

Ladle hot soup and its contents over the noodles in bowls, dividing equally. Garnish with fresh spring onion. Tip: You can also use dried udon noodles — just boil in a separate pot to the miso ...

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 ...

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 ...

People tend to think of udon as the thick noodles served in soup at inexpensive Japanese restaurants, but there are many types. For this recipe, buy dried udon that’s about the thickness of ...

This savory soup is a great way to enjoy the thick texture of noodles on ... of nabeyaki udon, which consists of rich broths starring fermented components like miso or kimchi.

Although Italian pasta is typically made with noodles like spaghetti ... You don't need to memorize the ultimate guide to ...

NAGOYA--A local restaurant with a 100-year history is making its presence felt overseas with its signature dish of miso-stewed “udon” noodles and other offerings. And that is all due to ...

The third popular option is the creamy pork tonkotsu, a salty, creamy pork broth topped with chashu pork slices, miso ground ... as any chicken noodle soup, this udon bowl soothes with chunks ...