Japanese-Style Udon Broth recipe - ingredients, nutrition and when to eat it
Japanese-style udon broth gets its savory depth and gentle sweetness from soy sauce and mirin added to bonito and kombu stock.
Japanese-style udon broth gets its savory depth and gentle sweetness from soy sauce and mirin added to bonito and kombu stock. It’s filling with udon noodles or fish cakes, and also makes a nice simple soup for dinner.
Soups & stews · 15 minutes to cook
Tips: Add the soy sauce a little at a time instead of all at once to make it easier to adjust the saltiness.
Tips: When serving it with udon, heat the broth until hot and add scallions or fried tofu pouches.
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Ingredients (1 serving)
- Water — 350 ml
- Dashi broth — 1 cup
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Bonito flakes — 1 Tbsp
- Kombu — 1 piece