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Mentsuyu can be dilluated with various amounts of water to make either a dipping sauce for cold noodles or a soup for hot noodle soups.

Mentsuyu (Japanese Noodle Soup Base)

Mentsuyu (麺汁) literally translates to "noodle broth", but the term is usually used to refer to a multipurpose seasoning that's like the Japanese version of season-all. It's most obvious use is as a concentrated soup base for Japanese noodles soups, but it can also be used in place of soy sauce in dishes ranging from salads to stir-fries to sauces for adding flavor and umami to the dish. Most bottled varieties are loaded with MSG, so here's my easy recipe for making a kansai-style mentsuyu.
Course Condiments & Pickles
Cuisine Japanese
Level Beginner
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 10 servings
Calories 31kcal


  • ¾ cup usukuchi soy sauce
  • ½ cup sake
  • 1 tablespoon evaporated cane sugar
  • 1 dashi pack


  • Add all the ingredients and bring to a boil. Turn down the heat to maintain a simmer and cook for 3 minutes.
  • Remove the pot from the heat and let the mentsuyu cool to room temperature. You can also speed this up by putting the pot in an ice bath. When the mentsuyu is cool enough to touch, squeeze the dashi pack and discard.
    Chill the mentsuyu (noodle soup stock concentrate) before bottling.
  • Pour the mentsuyu into a bottle and keep refrigerated until you're ready to use it. It should keep for several months in the fridge.
    Store your mentsuyu in a bottle and keep it refridgerated.


Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 972mg | Potassium: 36mg | Sugar: 1g | Calcium: 3mg | Iron: 0.4mg