When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

It's a popular dining style in Japanese udon noodle stations, but new to NYC. As the menu includes a comprehensive tempura section, Wang shared a couple of tips and tricks with us to make certain ...

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...

This savory soup is a great way to enjoy the thick texture of noodles on their own or garnished with different toppings like tempura, fish cakes, or tofu. Meanwhile, the chilled udon is served ...

Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!

while some keep the tempura away from the broth so it stays crunchy. Few craft udon by hand in the United States these days. To witness a noodle master who still practices this lost art ...

The operator of the Marugame Seimen fast-food “udon” noodle restaurant chain ... which also runs the Makino tempura restaurant chain, operated 625 restaurants outside Japan, mainly in Asia.