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Chinese Japanese Soup

Quick and tasty Japanese and Chinese noodle soup base?

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Quick and tasty Japanese and Chinese noodle soup base?

Dio Seijuro | Oct 5, 2010 12:43 PM

I love Japanese noodle soup for quick meals at home, and I love trying different brands of noodles both thick and thin, dry and fresh. Luckily there are a number of large Japanese/Korean supermarkets near where I live too so selection is good.

But I find myself mostly making a pretty simple broth and am getting a little bored with it. Would love to hear about some good ideas.

I usually just do an instant dashi (Hondashi is the only brand I ever tried) mixed with mirin and soy sauce. Maybe play with some salt or miso or the small silver stock fish (forgot the name). Throw in some seaweed, or sometimes shrimp, mushroom, or pieces of meat, maybe an egg. Maybe some shaved katsuobushi. But most of the broths don't really come out that different. And I would like to perhaps make a meatier broth, or thicker, fattier broth.

I also love Chinese noodle soups but these to me are somehow harder than Japanese noodles to make at home because there's really no one way to make it. No well defined recipe. I guess for now I am interested to make a basic "la mian" type of meaty soup. Or a Cantonese BBQ shop style with the yellow noodles. What are some ways to easily make these? Please help!

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