Homemade Buckwheat Noodle Broth (Tsuyu) – Rich & Refreshing
Homemade Buckwheat Noodle Broth (Tsuyu) – Rich & Refreshing
Mastering Baek Jong Won’s Recipe: The Golden Recipe for Buckwheat Noodle Broth
I always crave soba noodles during the summer. This time, I decided to make the broth from scratch! Enjoy a deeply flavored, refreshing broth that elevates your soba experience.
Base Broth Ingredients- 1/2 Onion
- 2 Scallions (Green Onions)
- 10 Dried Anchovy (Niboshi)
- 2 handfuls Dried Bonito Flakes (medium size, heads and guts removed)
- A small piece of Ginger (sliced)
- 2 handfuls Dried Kelp (Kombu, approx. 10g)
Buckwheat Noodle Broth Seasoning- 2 cups Soy Sauce (400ml)
- 5 cups Water (1000ml)
- 1 cup Sugar (200g)
- 1/2 cup Bonito Flakes (Katsuobushi, approx. 15g)
- 2 cups Soy Sauce (400ml)
- 5 cups Water (1000ml)
- 1 cup Sugar (200g)
- 1/2 cup Bonito Flakes (Katsuobushi, approx. 15g)
Cooking Instructions
Step 1
First, let’s prepare the foundation for a delicious broth: lightly char the 1/2 onion and 2 scallions on a grill or in a frying pan until they have a nice roasted aroma. This charring step significantly enhances the depth of flavor.
Step 2
The key to achieving a rich taste is to lightly char the surfaces, almost to the point of scorching. Be careful not to burn them completely, as this can lead to a bitter taste.
Step 3
Once roasted, place the onion and scallions directly into a pot (wok). These will contribute to the flavorful broth.
Step 4
Add 10 dried anchovies (Niboshi). These add a wonderful umami and subtle sweetness to the broth. (If you don’t have Niboshi, regular dried anchovies for broth can be substituted.)
Step 5
Measure out about two handfuls of dried bonito flakes. It’s crucial to remove their heads and guts before adding them, as these parts can cause a fishy or bitter taste, ensuring a clear and clean broth.
Step 6
Pour 2 cups (400ml) of soy sauce into the pot. This will form the base seasoning for your tsuyu.
Step 7
Add 5 cups (1000ml) of water. You can adjust the ratio of soy sauce to water according to your personal preference.
Step 8
Add 1 cup (200g) of sugar for a touch of sweetness. If you prefer it less sweet, feel free to reduce the amount of sugar.
Step 9
Peel and thinly slice about 1 to 2 small pieces of ginger, then add them to the pot. Ginger helps to eliminate any unpleasant odors and adds a fragrant note.
Step 10
Bring all the ingredients to a rolling boil over high heat. Once boiling, reduce the heat to low and simmer gently for 30 minutes. This allows the flavors to fully meld and infuse into the broth.
Step 11
After 30 minutes, add about two handfuls (approx. 10g) of dried kelp (kombu). Increase the heat to medium-high and simmer for just 7 minutes. Be careful not to over-boil the kombu, as it can release a bitter flavor. Remove the kombu immediately after 7 minutes.
Step 12
Now it’s time to add the final aromatic element. Add about 1/2 cup (approx. 15g) of katsuobushi (dried bonito flakes) to the pot. This ingredient is key to achieving the tsuyu’s characteristic deep umami flavor.
Step 13
Immediately turn off the heat after adding the katsuobushi. Boiling it for too long can result in a fishy taste. Let it steep in the off heat for about 5 minutes before straining.
Step 14
Congratulations! Your delicious homemade buckwheat noodle broth is complete. Enjoy a healthy and deeply flavorful soba experience this summer with your homemade tsuyu.
Step 15
Strain the broth through a fine-mesh sieve or cheesecloth, separating the clear liquid from the solids. Straining thoroughly ensures a clean and refined broth taste.
Step 16
Once strained, let the tsuyu cool down slightly before refrigerating it until thoroughly chilled. When serving with soba noodles, dilute the broth with water or dashi stock in a 1:1 or 1:2 ratio, adjusting to your taste. Enjoy it cold for the best refreshing flavor!
