Vegan Mentsuyu (Concentrated Noodle Soup Base) is a multipurpose ingredient that's perfect for making cold noodle dipping sauce and hot broth (soup) suitable for udon, somen, and soba noodles. This kombu-based (no bonito) mentsuyu is 100 % vegan, has no MSG or other additives, and very easy to make with only 5 ingredients. My Vegan Mentsuyu is a great alternative to any conventional non-vegan mentsuyu.Yield: about2 3/4 cup / 650 ml
Gently wipe dried kombu sheet with a damp cloth. Place all the ingredients in a sauce pan. Mix well and let it stand for 15-30 minutes (depends on the thickness of the kombu) until kombu is slightly tender.
Cook over medium high heat (uncovered) until boiling. Reduce the heat to medium low and continue to simmer for a few minutes. Remove from the heat and let it stand for 15 minutes.
Remove the kombu and let it completely cool down. (Tips: You can save the cooked kombu and repurpose for another dish.) Use right away or transfer to a clean container with a lid and keep refrigerated. See “How to Use” in the “Notes” below as the guide for how to make dipping sauce, broth and more.
Notes
Kombu
Kombu is a type of kelp which is typically sold dried for cooking.
A variety of dried kombu is available: Ma kombu, Rausu kombu, Rishiri kombu etc.
Cooked kombu is still edible and can be reused or repurpose for another dish!
Sake adds a hint of sweetness and gives more complex flavor, umami, and the aroma.
The alcohol content needs to be cooked off.
Be sure to look for vegan-friendly sake. I use Organic Junmai Sake from Hakutsuru.
Sugar
I use cane sugar for this recipe and cooking in general.
Using other sweeteners such as agave syrup, maple syrup and coconut sugar etc., will not taste the same.
How to Use
The recommendations below are general suggestions and also my personal taste preference. Adjust the amount of mentsuyu and water to your taste.Cold Dipping Sauce for Somen Noodles:
For lighter taste (my favorite), combine 2 tbsp/30 ml mentsuyu with 4 tbsp/60 ml water. Mix well. [6.1 oz / 90 ml total per serving] --- 1-part mentsuyu to 2-parts water
For darker taste, combine 3 tbsp/45 ml mentsuyu with 3 tbsp/45 ml water. Mix well. [6.1 oz / 90 ml total per serving] --- 1-part mentsuyu to 1-part water
Cold Dipping Sauce for Soba Noodles:
For lighter taste, combine 2 tbsp/30 ml mentsuyu with 4 tbsp/60 ml water. Mix well. [6.1 oz / 90 ml total per serving] --- 1-part mentsuyu to 2-parts water
For darker taste (my favorite), combine 3 tbsp/45 ml mentsuyu with 3 tbsp/45 ml water. Mix well. [6.1 oz / 90 ml total per serving] --- 1-part mentsuyu to 1-part water
Hot Broth Soba Noodles:
Combine 1.7-1.9 oz / 50-55 ml mentsuyu with 8.5-9.3 oz / 250-275 ml water per serving. Mix well. [10-11 oz / 300-330 ml total per serving] --- 1-part mentsuyu to 5-parts water
Hot Broth for Somen and Udon Noodles:
Combine 1.7-1.9 oz / 50-55 ml mentsuyu with 8.5-9.3 oz / 250-275 ml water per serving. Then add a pinch of salt. Mix well. [10-11 oz / 300-330 ml total per serving] --- 1-part mentsuyu to 5-parts water
Seasoning for Stir-Fry:
Use as is (the same way as using soy sauce)
General Seasoning for Cooking:
Use as is (the same way as using soy sauce)
Marinade for Grilled (Pan-Fried) Veggies:
Submerge grilled (pan-fried) veggies in the marinade that consists of 1-part mentsuyu to 3-parts water.
How to Store
Store vegan mentsuyu (concentrated noodle soup base) in a clean airtight container or jar and keep refrigerated.
Use within 1 month.
Tips
Vegan mentsuyu (concentrated noodle soup base) may taste better after 1-2 days rested in the fridge as all the flavors come together.
You could make this recipe with less/more or without sugar. Mirin (especially when you use high quality genuine mirin) and sake give just enough natural sweetness for you to taste.