Vegan Soba Tsuyu Broth is a kombu dashi based vegan alternative to traditional soba noodle broth for making Japanese soba noodle soup. It's 100% vegan, umami-rich kombu (kelp) dashi based, sweet & savory, with no high fructose corn syrup and/or any other unwanted additives. *The default recipe yields 3 servings of broth for hot soba noodles.**The recipe requires Kombu Dashi prepared in advance (see the link in the ingredients and/or notes.)***The Total Time does NOT include the time to prepare kombu dashi.
Place the prepared kombu dashi in a sauce pan. Cover it and cook at medium high heat until a gentle boil.
Once the kombu dashi is at a gentle boil, reduce the heat to medium. Add in soy sauce, mirin and sugar. Continue to cook for 1-2 minutes (uncovered) until the mirin’s alcohol is evaporated and the sugar is completely dissolved. Adjust the heat as necessary.
Serve the broth over your favorite soba noodles.
Notes
Kombu Dashi
It’s easy to use my Cold Brew Kombu Dashi recipe as a base to make this vegan soba tsuyu broth.
If using my Simmered Kombu Dashi, start with 1100 ml water / 37 fl oz purified water and 11 g / 0.4 oz kombu which should make about 960-1000 ml/32-34 fl oz (4 to 4 1/4 cups) kombu dashi that you can use for this recipe.
The cold brew one is super easy to make but takes 8-10 hours (or overnight) soaking. On the other hand, the simmered one takes only about 1 hour (5 minutes prepping, 30 minutes soaking and 25 minutes cooking.)
Soy Sauce
For the savory flavor and rich dark color with a touch of umami.
Use Japanese soy sauce for the authentic taste. I use Organic Soy Sauce from Gold Mine Natural Foods.
Mirin
Mirin is Japanese sweet cooking rice wine which adds the natural sweetness and depth to the flavor.
Use high quality mirin with no high fructose corn syrup. I use Organic Genuine Mirin from from Gold Mine Natural Foods.
Sugar
Use real sugar. Other sugar substitutes won't taste the same. I use organic cane sugar.
Ingredient Ratio
The basic formula that you can use to make vegan soba tsuyu broth is 10-parts dashi, 1-part soy sauce, 1-part mirin, 1/3 part-sugar.
The best way to measure the volume is using a scale for accuracy.
You can adjust the amount of soy sauce, mirin and sugar to your preference.
Serving Size
The default Vegan Soba Tsuyu Broth recipe yields enough for 3 servings of hot soba noodle soup (about 1000 ml.)
1 serving of vegan soba tsuyu broth is about 300-330 ml/10-11 fl oz.
How to Store
You can store the leftover in a container with a lid and keep in the fridge for 2-3 days or in the freezer for up to 3 weeks for the best flavor.
Frozen soba vegan tsuyu broth can be thawed in the fridge for 36-48 hours or at a room temperature for a shorter time.