If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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 throughBaby 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 softenShrimp - add raw, peeled shrimp about 3 minutes before you want to serveCooked 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.
