I think udon noodles would be the most chewy, but it's not a commercial.

We thawed and seasoned frozen udon noodles and fish cakes with a little bit of the so-called katsuobushi jangguk. If you boil the noodles together from the beginning, the soup becomes murky.

Frozen udon noodles are slowly released by immersing them in hot water for one to two minutes, but they do not spread even when boiled together. In the middle of winter, it's great to put noodles in the broth from the beginning, boil it, put it in an earthen pot, and eat it like a stone pot udon.

Cook shrimp together and prepare it's ready.

The garnish crumbs that you sprinkle at the end. I respect well-being diners who calculate calories in one of these things, but I just put a lot in because I'm a comfortable eater.

They put spicy peppers on top of them, add crown daisies or water parsley, and pepper. I put a teaspoon of pepper powder on top. It's the law that never changes when it hits your mouth to become a delicious food.