Tamagotoji Udon is an udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup. It is so simple and quick to make in less than 15 minutes!
The soup is slightly thickened with the potato starch (or corn starch) which results in silky and smooth texture. Warm, hearty, and filling, it’s a perfect lunch to make for yourself on a chilly winter day.
Creamy Uni Pasta is a fusion of Italian and Japanese cuisine, celebrated for its rich, creamy flavor. Sea urchin (uni) has a strong oceanic…
Lemon Somen is a cold somen noodle dish topped with sliced lemon and salted green onions. Somen is a summertime staple in Japan where…
Cold Natto Soba is a delightful summer dish perfect for days when hot weather suppresses your appetite. Cold soba noodles are easy to swallow,…
This simple Yakisoba noodle dish features a whole head of iceberg lettuce and chicken. Iceberg lettuce is most commonly eaten as salads, but its…
Today’s miso soup features Udon noodles. Udon noodles, thick wheat flour noodles typically found in noodle soup dishes with clear broth, are also a…
Soy milk is often used for the soup of vegan ramen as it adds richness and creaminess to the broth while it’s all plant-based.…
Niku Udon with Onsen Tamago is a hot Udon noodle soup topped with sweet and salty braised beef and Onsen Tamago (silky semi-cooked egg).…
Kitsune Soba is cooked soba noodles in savory Dashi based broth topped with sweet and salty Aburaage fried tofu. Kitsune means “fox” in Japanese,…