Vegan Udon Tsuyu Broth is a kombu dashi based vegan alternative to traditional udon noodle broth for making Japanese udon noodle soup. It's 100% vegan, umami-rich kombu (kelp) dashi based, savory & light, with no high fructose corn syrup and/or any other unwanted additives. *The default recipe yields 3 servings of broth for hot udon 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 light soy sauce, mirin, sake and salt. Continue to cook for 1-2 minutes (uncovered) until the alcohol from mirin and sake is evaporated. Adjust the heat as necessary.
Serve the broth over your favorite udon noodles.
Notes
Kombu Dashi
It’s easy to use my Cold Brew Kombu Dashi recipe as a base to make this vegan udon 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.)
Light Soy Sauce
Light soy sauce is a type of Japanese soy sauce that has lighter color but contains more sodium than the regular soy sauce.