That’s why when the weather gets cold, we don’t spend time mourning summer—we put on a sweater and we go eat noodle soup.

If you're a fan of thick, chewy noodles, you'll appreciate that learning how to make homemade udon noodles is so easy.

It’s always a good time to indulge in a comforting meal at a New Orleans restaurant, but the winter season can add a little ...

Japanese udon resides in a different body of liquid, usually in a lighter dashi broth, which consists of some combo of bonito flakes, mushroom, kelp, nori, anchovies, mackerel and fermented fish.

Okinawa soba noodles use wheat flour, resulting in a lighter color and a chewier, udon-like texture. The broth for Okinawa soba, often pork-based or bonito-kelp-based, is richer and heartier than the ...

Originally, Sanuki Udon was mainly miso-nikomi udon seasoned with miso instead of the current bonito dashi and soy sauce-seasoned juice. After that, Sanuki Udon was incorporated into people’s diets as ...