Tsuyu (Japanese Dipping Sauce)

Tsuyu means “dipping sauce” or “noodle soup” in Japanese. The key ingredients are kombu and bonito flakes, which are umami-packed and have a long history together in Japanese cuisine - just use kombu if you want a plant-based recipe!

Tsuyu (Japanese Dipping Sauce)

Course

Main Course
Prep time

40 Mins
cook time

20 Mins
servings

2
Author

@yokos.kitchen

Ingredients

2 cups water
5 g (2 x 6-inch piece) kombu
5 tbsp soy sauce
5 tbsp mirin
2 tsp coconut sugar
15 g (loosely packed 3 cups) bonito flakes
1 pkg Lotus Foods' Organic Buckwheat & Brown Soba Rice Noodles
1 scallion thinly sliced
½ sheet nori cut into thin strips

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

1

Combine water and kombu in a saucepan. Let sit for 30 mins.
2

Bring mixture to a boil over medium heat. Remove kombu from pot and stir in soy sauce, mirin, and coconut sugar.
3

Bring mixture to a boil again and add bonito flakes. Use chopsticks or a wooden spoon to gently submerge bonito flakes into the liquid. Reduce heat to medium-low and continue cooking for 3 mins. Remove from heat and let cool slightly (~10 mins).
4

Meanwhile, bring a large pot of water to a boil and cook noodles according to directions on package until tender. Rinse under cold water and drain. Divide onto serving plates and top with scallions and nori.
5

Strain mixture over a sieve and divide into dipping bowls. Discard bonito flakes.