Miso stewed udon

The udon that you get to eat is just the best cup.
Aichi

Miso stewed udon introduction

Miso stewed udon is a classic dish in the Nagoya region where raw noodles are stewed in a pot with dried bonito in Hatcho miso soup. The rich red miso-based soup and stiff and rich noodles are Nagoya's specialty “miso stewed udon”, and the intense texture is its original texture. Ingredients vary from home to store, but it is common practice to include deep-fried tofu, deep-fried meat, kamaboko, and green onions, and eggs before they are boiled for the last time. In addition, miso stewed udon is also a big feature of making it in earthen pots.

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