KikkomanJapanese Noodle Soup Base(Hon Tsuyu) 17 FL Oz.

Very versatile soup base, you can use it for hot soup, cold soba dipping sauce, and even tempura dipping by adjusting the water ratio - The ratios aren't the easiest to understand but I tend to use a add water then taste, and adjust as needed method.The flavor is more bonito flaky (some may not love that) but I like that, strong umami and a good portion.

I've been using Kikkoman Japanese Noodle Soup Base for quite some time now, and it has become a staple in my home. This soup base brings authentic Japanese flavor to a variety of dishes, and I can't imagine my pantry without it.Pros:Rich, Authentic Flavor: The soup base has a deep umami taste that enhances any dish. It's perfect for making traditional noodle soups that taste like they came from a Japanese restaurant.Versatile Usage: Beyond soups, it's great for dumplings, stir-fries, marinades, and even as a seasoning for rice. It adds a flavorful kick to almost any recipe.Easy to Use: Simply dilute it with water according to your taste preference, and it's ready to go. It saves time without compromising on flavor.Good Value: A little goes a long way, so one bottle lasts quite a while, making it economical.Cons:High Sodium Content: Like many soup bases, it is a bit high in sodium. I sometimes dilute it more than recommended or balance it with low-sodium ingredients.Overall Impression:This product is great for soups and dumplings, and it consistently delivers delicious results. Whether you're an experienced cook or just starting out, Kikkoman's Japanese Noodle Soup Base is an excellent addition to your kitchen. It simplifies meal preparation while elevating the taste of your dishes. I highly recommend it to anyone looking to bring authentic Japanese flavors into their home cooking!

I haven't had steady access to an Asian food market for a while, and was really craving some cold soba so decided to give this a try. It is so good. I'm not picky about Noodle quality and I like to experiment, and this soup base has been good in other noodles too. I also used a dash of this the last time I made a rice bowl and wowza. Just a great 'umami' flavor, very satisfying.I've collected bits and pieces for seasoning food and this is definitely going to be a staple from now on. It's incredibly easy to use this to make a quick snack of soba, and I tried it with some udon noodles yesterday. It was great.One or two tablespoons goes a long way, but everyone is going to have their own preferences on how much water you want to add to it. And you do want to add some water to it, it's concentrated. I tried dipping soba noodles straight before diluting it, and it wasn't bad but i do prefer it a bit less intense. 😅

I love this stuff! Most popular brand, every cook I know uses this exact brand. Super versatile; in sauces and soups!If you want to impress your friends and family with an awesome noodle soup- this stuff, your favorite stock, a little cooking wine (I use Chinese cooking wine but anything else, like Mirin, is great too) and your favorite noodles (I use Somen) and veggies (I love babybokchoy and shitake mushroom)... ant go wrong 👍

Your Japanese soups will never be the same after this!!!! I am quite literally obsessed with this soup base and I add it to e-v-e-r-y-t-h-i-n-g! It is full of umami and it adds a ton of body to all japanese soups and ramen! Worth the money and lasts a very long time as all you need is about a tablespoon per batch of soup.

I work in healthcare and really like making to go mason jar noodle lunches. It tastes great , it only takes a little with some noodles and fresh vegetables, a protein. Just add hot water and you get a very cost effective and tasty meal.

I love this stuff and can’t get it at the local super market. It was also a “next day delivery!"

The instructions are on the back of the bottle. All you have to do is follow them. I decided to try it for the first time with some udon noodles. I put the noodles in the bowl I mixed it with water according to the directions, heated it in the microwave and poured it over. I added a few shrimp, some mushrooms and a pinch of Wakami and I had the best bowl of udon noodles I think I've ever eaten.