Here’s the Miso-nikomi #udon in stewed miso broth. Yamamotoya Honten serves the udon in an earthen claypot with the thick miso broth simmering in it. The udon comes in a firm texture with every bite. They uses an original soup called "ajimiso", which is blended from special local miso and bonito-base stock that makes the soup kind of salty but savoury. Mine came with a raw egg yolk in the middle. Break it and make the broth more velvety! Much needed meal before I face the winter weather outside. 🥶