No more noodle soup base with MSG!
I received a request to provide a recipe of noodle soup base, because store bought ones contain MSG and other additives. Fortunately, it’s easy to make and tastes really good.
From this recipe you will make about 5 cups of concentrated noodle soup base.
Other than making noodle soup, this soup base can be base of many other Japanese cookings. The following chart is diluting guide. Also by adding some sugar to this base, you can make sauce for sukiyaki.
You can also make furikake from leftover katsuobushi and kombu after extracting dashi.
|Noodle Soup Base||Water|
|For cold soba, somen and hiyamugi dipping sauce||1||2|
|For tempura dipping sauce||1||2|
|For noodle broth||1||4|
|For vegetable stew||1||4|
Noodle Soup Base Ingredients
|1||Boil mirin in a medium pot over high heat.|
|2||When mirin is boiled, turn the heat medium, and add soy sauce.|
|3||When mirin and soy sauce mixture is boiled again, turn the heat to low, add kombu and katsuobushi, and heat for 3 minutes.|
|4||After 3 minutes turn off the heat and wait another 3 minutes.|
|5||Using a strainer separate kombu/katsuobushi and liquid.|
|6||When the liquid cooled down, transfer it to the container to keep in a refrigerator.|