There are also flat-shaped, as well as very thin varieties. Traditional udon is served in a dashi broth, the noodles aligning well with the savory-salty soup. Yet it can also be repurposed for ...

You'll also need instant dashi to make a quick broth. The last thing you'll need for curry udon is the udon — we recommend buying fresh udon, which can be refrigerated or frozen and will cook quickly ...

Add the udon noodles to the boiling water and cook ... shiitake mushroom over each portion of noodles, then ladle the dashi broth into the bowls. Sprinkle with the minced spring onion.

In Japan, nabe, or hotpot, is a comforting, filling soupy-stew cooked in a donabe (earthenware pot). Chanko nabe – sumo wrestler nabe – is a healthy, hearty, calorific version that gets its ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder ... to the boil. Drop the udon noodles into the boiling water and cook for a ...