I LOVE udon!As a starving med student many yr ago our treat out was this hole-in-the wall Japanese restaurant in which we were the "adopted" white folks. They always greeted us with a smile, all the food was wicked good, and reasonably priced. My fav was nabeyaki udon. Though I don't know how it translates, it had many different flavors: lots of veg, tofu, fish cake, sprouts, chicken, scallions, one piece of tempura yam, and an egg poached in the scalding broth. I sprinkled it liberally with red pepper flakes, drinking the broth slowly as it cooled and ate the noodles with the egg last. When my kids were little we'd make one with whatever we had on hand. Great "bones" recipe for adding whatever flavors one wishes, my hubby even tossed in some leftover sweet and sour pork! Thank you.
I have not yet made a fine cooking recipe that wasn't five stars. This was delicious! I hate to brag but my kids love tofu- they eat it first. I doubled this recipe and the whole family was slurping away :)
Great recipe!!! Easy to make and relatively healthy, although higher in sodium even with low-sodium chicken broth. I used less udon noodle (1/2 lb) which created more of an udon noodle soup, which I loved! I also used approx. 1 lb chicken tenders instead of tofu, cooking them separately until almost done before adding to the broth to finish cooking. I thought the flavor was great, with each ingredient complimenting each other nicely!
Missing some flavour.
This was quick and easy and absolutely delicious!!! I will make this again...
Just made this tonight. This is a very quick and easy recipe and my wife and I really loved it. This recipe is getting added to my Kindle! (I keep all of my best recipes on my Kindle instead of recipe cards.)