Sobatsuyu (Japanese soup base / Dashi)
This richly flavorful tsuyu uses plenty of carefully selected katsuobushi for an elegant, mild touch. Can be used in any dish including udon and soba.
Thin the tsuyu by combining 1 part of this product with 3 parts cold water. (For dipping)
Thin the tsuyu by combining 1 part of this product with 5 parts hot water. (For hot soba/udon)
Basic instructions for use (recipe)
Zaru Soba (Dipping)
Noodles – 1 bunch
Green onion – A Small amount
Mix 1 oz. of this product into 3 oz. of cold water. Boil the noodles, cool in water, and serve in a bamboo basket.
Add as desired
6 oz of Noodles
A couple pieces of cha shu
1/2 Boiled egg
6 oz of Somi Soba Tsuyu
12 oz of cold water
To make the soup, mix 6 oz of Somi Soba Tsuyu and 12 oz of cold water. Keep it in the refrigerator until ready to serve.
Boil the noodles for about 5-7 minutes, strain it, and then wash it in cold water to get rid of slimy.
Pour the soup in a bowl and place the noodles with all of the toppings on it.
Nitamago (Seasoned boiled egg)
Sauce (Sobatsuyu 1 : Water 1)
Boil eggs then peel.
Soak eggs in sauce (12 hours)