I use Kikkiman's Hon Tsuyu Japanese Noodle Soup Broth, and it promises a very consistent flavor. I've made countless udon and soba noodles using this broth, and I've been so happy with the results. Udon and soba broth is actually the easiest to make, even easier than ramen noodles, in my opinion, because all you have to do is mix hon tsuyu with water.
On the back of the packaging, there is a ratio to mixing hon tsuyu with water, but you have to experiment with the ratio yourself to get just the right ratio.
You can make so many other dishes using Hon Tsuyu, so I'd say it's totally worth having a bottle. You can also utilize this broth for making Korean-style street noodles. It adds a touch of umami to any East-Asian soup dishes. You can definitely tell the difference from the dishes that are seasoned with plain soy sauce.
It can also be used as a dipping sauce for fried food like shrimp tempura.
I keep a bottle of Hon Tsuyu in my fridge, along with my most frequently used seasonings.
Also don't forget chopped green onions - they make a world of difference!
Homemade udon
What should I use to recreate the broth for udon noodles?
I use Kikkiman's Hon Tsuyu Japanese Noodle Soup Broth, and it promises a very consistent flavor. I've made countless udon and soba noodles using this broth, and I've been so happy with the results. Udon and soba broth is actually the easiest to make, even easier than ramen noodles, in my opinion, because all you have to do is mix hon tsuyu with water.
On the back of the packaging, there is a ratio to mixing hon tsuyu with water, but you have to experiment with the ratio yourself to get just the right ratio.
You can make so many other dishes using Hon Tsuyu, so I'd say it's totally worth having a bottle. You can also utilize this broth for making Korean-style street noodles. It adds a touch of umami to any East-Asian soup dishes. You can definitely tell the difference from the dishes that are seasoned with plain soy sauce.
It can also be used as a dipping sauce for fried food like shrimp tempura.
I keep a bottle of Hon Tsuyu in my fridge, along with my most frequently used seasonings.
Also don't forget chopped green onions - they make a world of difference!