Broths for Japanese noodles give the dish its final balance. They season the noodles, provide umami and determine whether the result will be light, full-bodied, hot or served cold.
They are not all prepared in the same way. Some are concentrated and must be diluted, while others are ready to use or specifically intended for ramen, udon or soba.
Japanese tsuyu (つゆ), called mentsuyu (めんつゆ) when intended for noodles, generally combines dashi, soy sauce and mirin, sometimes with sugar or cooking sake.
Depending on the recipe, the dashi may be made with dried bonito, kombu or shiitake mushrooms.
Tsuyu and mentsuyu are served with both soba and udon. For cold soba or somen, the sauce is generally served concentrated in a small bowl for dipping the noodles.
For hot udon, kishimen, soba, somen or hiyamugi, the same product can often be diluted further to form a light broth.
The amount of water varies according to the concentration of the product. Always follow the dilution ratio indicated on the bottle, which may differ considerably between a standard, double-strength or more concentrated tsuyu.
Ramen broths form a separate family because the soup plays a central role in defining the dish.
Shoyu, miso and tonkotsu broths each have a very different flavour, colour and texture. They are intended primarily for ramen and chukamen noodles.
Some broths are designed specifically for udon and usually have a lighter dashi and soy sauce base.
Curry udon, or karê udon (カレーうどん), is served in a thicker soup made by loosening Japanese curry with broth.
Other preparations are intended for chanpon or particular regional noodle recipes. The product page should therefore always be checked to identify the recommended noodles, dilution ratio and preparation method.
