Learn how to make Kake Udon, a simple yet delicious Japanese udon soup with a light, umami-packed broth! This basic udon ...

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 ...

Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing. To make the dashi, soak the kombu in 600ml/1 ...

If you’re looking for a hearty, warming dish that only takes a few minutes to prepare from start to finish, this zesty Tomato ...

These 30 noodle soup recipes are the ideal comforting meals, but go way beyond just chicken noodle, including pho, ramen, ...

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 ...

The recipe for this noodle ... 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 ...

The pleasure of a good bowl of tempura udon is giving the tempura just a brief dip into the soup, so it slightly softens the crust without saturating it. Feel free to change the ingredients as you ...

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

This udon recipe from Manilife predictably makes peanut butter the main star of the show, and for good reason. Choose a butter like the brand’s smooth version, and you’re looking at a paste ...

This Asian-inspired recipe is ideal for a summer’s evening ... aromatic ginger and oodles of udon noodles. Well if it’s good enough for DVF... Step 1: Cook the noodles according to the packet ...

They often ate "udon" noodles in cold soup flavored with the seeds of ... No dashi was used in this week’s recipe. “The flavor of the egoma and umami of miso stand out more that way ...