After packing my copy of Japanese Cooking Contemporary and Traditional (an awesome vegan cookbook) a little hastily before my upcoming move, I scoured the Internet for the basic udon/soba noodle broth recipe. To my surprise, it is not on the Oracle. So here I’ll provide the standard Japanese recipe for soba/udon broth for posterity.
- 4 cups any kind of broth (for example konbu-dashi, katsuo-dashi, or chicken, or fake-chicken as I used last night)
- 2-5 tablespoons light (usu-kuchi) soy sauce as desired for saltiness
- 1 tablespoon or so ryōri-shu (cooking sake, the cheap kind)
- 1 teaspoon mirin or sugar if you don’t have mirin handy
- 1/2 teaspoon salt
Simmer all this together for about 5 minutes and pour over the noodles. Adjust all the salty and sugary elements based on your taste. This makes enough for 2 servings.
You’re welcome, Internet!