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Mentsuyu (Japanese Noodle Soup Base)

Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all. It's most obvious use is as a concentrated soup base for Japanese noodles soups, but it can also be used in place of soy sauce in dishes ranging from salads to stir-fries to sauces for adding flavor and umami to the dish. Most bottled varieties are loaded with MSG, so here's my easy recipe for making a kansai-style mentsuyu.

Prep Time
1 min
Cook Time
1 min
Total Time
5 mins
Servings: 10 servings
Calories: 31 kcal
Course: Condiments
Cuisine: Japanese

Ingredients

  • ¾ cup usukuchi soy sauce
  • ½ cup sake
  • 1 tablespoon evaporated cane sugar
  • 1 dashi pack

Instructions

    Cup of Yum
  1. Add all the ingredients and bring to a boil. Turn down the heat to maintain a simmer and cook for 3 minutes.
  2. Remove the pot from the heat and let the mentsuyu cool to room temperature. You can also speed this up by putting the pot in an ice bath. When the mentsuyu is cool enough to touch, squeeze the dashi pack and discard.
  3. Pour the mentsuyu into a bottle and keep refrigerated until you're ready to use it. It should keep for several months in the fridge.

Nutrition Information

Calories 31kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Sodium 972mg (41%) Potassium 36mg (1%) Sugar 1g (2%) Calcium 3mg (0%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 31

% Daily Value*

Calories 31kcal 2%
Carbohydrates 2g 1%
Protein 1g 2%
Sodium 972mg 41%
Potassium 36mg 1%
Sugar 1g 2%
Calcium 3mg 0%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.