Japanese Nabeyaki Udon Soup

I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave m...

I made this recipe exactly as written and thought it was fantastic. I spent a semester studying in Japan (which does not make me an expert, but it does at least make me familiar) and I have to s...

This is very close to the nabeyaki udon my grandma used to make. The dashi stock is important, but if unavailable, chicken stock can work. It is very important to use fresh udon noodles. If you...

Unfortunately I had chicken broth and not dashi. I'm sure this would be perfect if I were using the right ingredients. As it was, I thought it was great and will certainly make it again.

Great recipe. Used dried dashi powder from the japanese market (1 tsp per 3 cups of water). Only thing I would do differently would be not to add the extra salt as the dashi powder and soy sauce...

This was a very delicious and surprising hearty soup. Almost most too much "stuff" and not enough broth. I will be mindful of adding another couple cups of dashi broth next time. Flavor was...

Delicious! Used oyster mushrooms instead of shitake & left out the eggs but it was still unbelievably tasty. Used the konbudashi recipe (with bonito flakes) on this site as the base. My whole fa...

Mama liked it but. She told me next time cook the noodles but don't add them to the soup until she's ready to eat it. Apparently if you cook the noodles with the soup they get soggy. Next time I...

Amazing! Whole family loved it! Had to improvise a bit. No prepared dashi so I made my own. Used roasted seaweed but couldn’t find bonito flakes. I found a great fish bouillon paste for stock an...