Udon are thick Japanese noodles made of wheat flour. They are thicker than soba noodles and are much chewy too. There are many legends associated with the origin of the thick noodle. As per a popular theory, in AD 1241, a Rinzai monk named Enni, introduced flour milling technology to Japan from Song China. Soon floured crops in Japan were made into noodles like soba, udon etc, the flour was also made into pancakes. Milling techniques spread across Japan and the noodles reached every local household.
Yet another popular legend states that a Buddhist priest called Kukai introduced udon noodles to Shikoku(Japan) during Heian Era (AD 794-1185), the Buddhist priest had apparently traveled to China during the Tang dynasty at the beginning of the 9th century to study.
Irrespective of whether the modern-day udon noodles came from Kukai or Enni, what we know is that we love the noodles so much that we can have it as it is, in salads or in ramen.
This recipe of soupy chicken noodles is made from soy sauce, mirin, dashi and seasoning. It is garnished with green onion and shichimi.
