Classic Japanese Noodle Broths to Savour with Udon

Few things are as comforting as a bowl of steamy Japanese noodle soup, especially during cold seasons. And, there’s always a plethora of flavours to enjoy, from gentle, cosy soups and rich umami broths, to regional specialties and traditional staples.

These slurpy wonders are enjoyed with a range of noodle types. Their varying textures pair with savoury toppings to create tasty and satiating one-bowl meals. Ramen, Soba and Udon are the common Japanese noodles to enjoy with various broths. Udon, in particular, is adored for the thick, smooth and chewy texture, as well as the noodles’ ability to complement the signature flavour of its broth.

The Components of Japanese Noodle Broths

Japanese noodle soups are broadly made up of broth and noodle, and the toppings. However, the broth is also a delicate blend of two parts: the base and the seasoning.

The broth base is commonly made from ingredients such as bonito flakes, kombu, chicken bones, or pork bones, and in some recipes, a mixture of two or more of these ingredients is used. The base flavour develops the depth and lingering taste of Japanese broths. Meanwhile, the soup seasoning can range from mild and light to bold, rich and more.

This simmered combo completes the flavours and textures that define the umami quality of Japanese noodle broths, to whet your appetite, delight your tastebuds, and comfort your soul.

The most popular flavours are varieties, such as Shio, Shoyu, Miso and Tonkotsu.

Shio Broth

One of the light Japanese noodle broths, with a clear soup and mild savoury flavour. Traditionally made in a chicken stock and a blend of kombu and bonito flakes dashi, then seasoned with salt, Shio broth is also one of the oldest noodle broths, and requires a delicate touch to balance the soup base with the salt seasoning. The result is a crisp, clean broth that allows for the noodles texture and topping flavours to shine.

When paired with Udon, Shio broth brings out the noodles’ subtle aroma, and gives a chewy, juicy texture. Accompanied by savoury stir-fried chicken in our comforting Shio Udon recipe, topped with fragrant spring onions and sesame seeds. Come check it out!

Shoyu Broth

Shoyu broth is seasoned with Japanese Shoyu (soy sauce) for an appetising clear, light-brown soup with a rich umami flavour. Commonly savoured with Ramen in a chicken stock and a blend of kombu and bonito flakes dashi base soup. The Tokyo Shoyu Ramen is the most iconic Shoyu noodles broth, distinguished by the curly Ramen noodles. Try Hakubaku Organic Ramen with Shoyu broth for a taste!

However, the Shoyu broth for Udon noodles is typically lighter with a mild and comforting savoury taste that compliments the noodles’ thick and soft texture. The Tsukimi Udon is a Shoyu Udon variant and a festive special for the Japanese Moon-Viewing festival. Made with a savoury kombu base, and a seasoning mix of Shoyu, Sake, and sugar for a light savoury-sweet flavour. Topped with shiitake mushrooms, carrot, Kamaboko fish cakes, eggs, Wakame seaweed and spring onion.

Tonkotsu Broth

Rich and hearty with an opaque hue and smooth milky taste, Tonkotsu broth is the ‘thickest’ of classic Japanese noodle broths. Made from simmering pork bones and trotters for hours until the natural fats and collagen meld and thicken into a savoury, meaty and fragrant broth with creamy, milky texture; then added with a savoury Tare seasoning that is soy sauce-based, salt-based or fermented soybean paste-based. The bold umami richness of Tonkotsu broth is best suited for Ramen, and is a specialty dish of Kyushu island’s Fukuoka prefecture. Hakubaku Organic Ramen is also especially tasty for Tonkotsu broth.

Miso Broth

 

Miso is Japanese fermented soybean paste and has a wealth of culinary uses. It has an earthy, nutty and savoury flavour with a mild sweet tone, and blends easily with the base seasoning and other ingredients in noodle broths, resulting in a thick, umami soup. Some chefs may also add a spicy touch for a richer, exciting flavour. 

Spicy Miso broth is especially tasty with Udon, as the noodles take on the layers of bold and savoury flavours. This mouth-watering special is flavoured with dashi and miso, and perked up with chilli paste for a zesty boost. Topped with crispy, savoury air-fried tempura prawn, soft sweet corn and herbaceous spring onions.

Savour Umami Noodle Broths with Hakubaku Organic Udon Noodles

Thick, smooth and chewy Udon noodles are easy to cook and delicious to savour. Hakubaku Organic Udon is our recommended brand. Crafted with high quality organic wheat, and made fresh right here in Australia, the Japanese way. So, grab a pack from your supermarket or Asian grocer, and enjoy your favourite umami noodle broth! Find out more about Hakubaku’s organic products at hakubaku.com.au