2 cups water
2 teaspoons Hondashi *
2 teaspoons soy sauce
2 teaspoons mirin
1 teaspoon sugar
⅛ teaspoon Kosher salt
Diced green onion for serving
Bring water to a boil, and add the Hondashi, soy, mirin, sugar & salt – stir well to make sure Hondashi dissolves – then turn down and let simmer about 5 minutes
Extras to add:
Dry udon noodles - boil first according to package in a separate pot, then add to the broth
Fresh or frozen udon noodles - add them right to the broth cuz they’ll only take a few minutes to heat through
Baby bok choy - cut the bottom off so the leaves all separate and add them to the simmering broth – they’ll only take about 3 minutes to soften
Shrimp - add raw, peeled shrimp about 3 minutes before you want to serve
Cooked chicken, slices of beef…anything can be added, just make sure you put them them in long enough to heat up
* Hondashi is a granulated soup stock used in Japanese home cooking. If you want authentic Japanese flavor, hondashi is amazing. You can find the one I generally buy here.