While the underlying dashi is the same, udon broth is not as strongly flavored as soba broth because these wheat flour noodles absorb liquid easier than do the hard buckwheat of soba. You can freeze this broth for up to a month or keep in the refrigerator for up to a week and use for a number of dishes, which is what we do at my home because my family is crazy for udon!
Recipe information
Yield
makes 3 1/2 cups
Ingredients
3 cups Dashi (page 40)
1/2 cup plus 2 tablespoons Japanese soy sauce
1/2 cup mirin
Preparation
Combine all the ingredients in a saucepan and bring to a boil. Decrease the heat and keep warm until ready to serve.
