I made sure to craft this recipe using real ingredients like udon noodles and chicken, capturing the essence of Japanese ...

This vegetarian udon noodle bowl can be ready in just 30 minutes ... For this recipe, we've used low-sodium chicken broth seasoned with star anise, clove, ginger and cinnamon.

To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of ...

chicken, cabbage and mushrooms for a simple yet flavorful dish. Or go in a completely different direction and try crispy udon noodles, one of our favorite appetizers. Boil udon noodles until al ...

In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 ...

When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

This is a big main course soup. Cooking the chicken produces more of the well-flavoured broth than you will need and also gives you a chicken carcass, both of which can be frozen for further use.

The Imagine broth made a comforting bowl of soup, and the chicken flavor became more pronounced after it reduced a bit from boiling with egg noodles and Napa cabbage. The addition of lemon juice ...

boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth over the top before adding the garnishes. You can make the spice paste by pounding ...

Add the chicken to the soup and simmer for 3 minutes or until cooked through. Add the vegetables and mix well. Season to taste. Divide the thread egg noodles among four large warmed bowls ...