My brother-in-law, Victor, got this recipe from his uncle who runs a small restaurant in Yokohama, Japan. The broth is very strong, so use it sparingly. It's more like a flavorful sauce than a soup, so don't over-serve this one. It's super simple and perfect for a nice hot day served cold over chilled noodles.
Cold Noodle Broth
Yield: 6-8 servings
Prep time: 30 MinTotal time: 30 Min
Ingredients
- 3 1/2 cups water
- 1 1/2 cups sugar (I prefer baker's sugar as it's finer and dissolves quicker)
- 1 1/2 cups mirin (rice wine vinegar)
- 1/2 cup shoyu (soy sauce)
- Sesame oil
Instructions
- In a medium pot over medium-high heat, add the water, sugar, vinegar and shoyu. Mix well until the sugar dissolves.
- Remove from the heat and let cool before using the broth.
- Right before serving, add a couple of drops of sesame oil to each serving. Serve over cold noodles with your toppings of choice.
