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.
How to use
Thin the tsuyu by combining 1 part of this product with 3-4 parts cold water. (For dipping)
Thin the tsuyu by combining 1 part of this product with 7-8 parts hot water. (For hot soba/udon)
Basic instructions for use (recipe)
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.
Sauce (Sobatsuyu 1 : Water 1)
Boil eggs then peel.
Soak eggs in sauce (12 hours)