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 ...

Cook the udon noodles according to the packet instructions, then drain and set aside. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon ...

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 ...

Garnish with fresh spring onion. Tip: You can also use dried udon noodles — just boil in a separate pot to the miso soup (this prevents the starch from the noodles mixing with the soup).

50 grams egoma seeds, 70 grams miso, 500 ml water, 2 cucumbers, 10 shiso leaves, 1/2 green onion (naganegi type), 2 servings of udon noodles (frozen) 1. To prevent excessively toasting the egoma ...

This traybake combines the best of Japanese flavours, with miso, mirin, shiitake mushrooms and Udon noodles, and a nutritious ...