Japanese Noodle Broth

For both udon and soba. Adapted from Tsuji’s “Japanese Cooking”.

Ingredients

  • Dried dashi for 8 1/2 cups
  • 2 tsps salt
  • 3 tbsps dark soy sauce
  • 3 tbsps light soy sauce
  • 2 tbsps sugar
  • 2 tbsps mirin

Instructions

  1. Follow package instructions on making dashi, bring it to boil
  2. Add all the other ingredients
  3. Simmer while you prepare the noodles that need this
  4. Can be kept for up to 3 days

Makes 8 cups.

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