Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Dashi Broth
A light, savory Japanese soup stock made from kombu (kelp) and bonito flakes (dried fish). It’s the secret behind umami-rich miso soup and more.
Pro Tip: Mix with soy sauce + mirin for a quick noodle broth or dipping sauce.
How to Use It:
- Base for miso soup or ramen
- Splash into sauces or stir-fries
- Cook rice or grains with it
1. Simple Dashi Tamago Soup (Egg Drop with Japanese Vibes)
Vibe: Light, savory, comforting, and done in under 10 minutes. It’s like miso soup’s eggy cousin.
🛒 Ingredients:
2 cups store-bought dashi broth
1 egg, lightly beaten
1 tsp soy sauce
1 green onion, sliced
Optional: a few pieces of tofu, wakame (seaweed), or mushrooms
👩🍳 Instructions:
Heat dashi broth in a small pot and bring to a gentle simmer.
Stir in soy sauce and any optional add-ins like tofu or wakame.
Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
Cook for 30 seconds more, then remove from heat.
Top with sliced green onions and serve immediately.
🍳 Why it hits: It’s comforting, nourishing, and lets the clean, umami flavor of the dashi really shine.
2. Dashi Udon Noodle Soup
Vibe: Slurpy, soul-soothing, and restaurant-quality in under 20 minutes. Udon + dashi = magic.
🛒 Ingredients:
2 cups store-bought dashi broth
1 pack udon noodles (fresh or frozen)
1 tbsp soy sauce
1 tsp mirin (optional but delicious)
Toppings: green onions, soft-boiled egg, nori strips, mushrooms, fish cake, or tempura bits
👩🍳 Instructions:
In a pot, combine dashi broth, soy sauce, and mirin. Bring to a simmer.
Cook udon noodles according to package instructions, then drain.
Place noodles in a bowl, pour hot dashi broth over the top.
Add your favorite toppings—egg, nori, scallions, whatever you’ve got on hand.
Slurp it up while it’s hot!
🍜 Why people love it: It’s cozy, deeply flavorful, and super customizable—plus the dashi makes it taste like you simmered the broth all day.