I used to have trouble using up store-bought mentsuyu (noodle soup base) before it expired after opening. Even when I made it in advance and chilled it, I’d worry about how long it would last. So I came up with this quick recipe that you can make right before serving—perfect for cold soba or somen. Even as the ice melts, the flavor stays just right without getting too watery!
Ingredients
| White dashi(Shirodashi) | 50ml |
| Mirin | 1 tbsp |
| Soy sauce | 1 tbsp |
| Water | 4 tbsp |
| Ice cubes | 6 |
How to Make
1⃣ In a small pan, bring the white dashi, mirin, and soy sauce to a gentle boil.
2⃣ Once it boils, pour it into a bowl or serving container, add the water and 6–8 ice cubes, and stir. You’ll have a refreshing mentsuyu perfect for cold soba, somen, or udon.
I love eating cold soba or somen in the summertime! Simple meals like this are perfect for getting through the hot days. When soba alone doesn’t feel like enough, I sometimes fry up some tempura.
If you’re making mentsuyu for tempura, skip the ice and use it warm—it’s delicious that way too.
If you think this looks tasty, feel free to share it on Twitter/X! I’d be so happy if you tag me in your post when you try making it
