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Japanese Dashi & tofu broth


  • Soak the shiitakes in hot water for about 30 mins. Then drain, discard the stalks and slice the caps.
  • Bring 6 cups water to the boil in a large heavy-bottomed pot and whisk in the dashi powder. Add the soy, mirin and sake. Bring back to the boil and then add the noodles, spring onions, shiitakes, wonga bok and tofu. Stir, taste for seasoning and gently cook until the noodles separate and the wonga bok has wilted slightly.


  • 10 shiitake mushrooms
  • 6 cups water
  • 2 tspn dashi powder
  • 150 ml salt-reduced soy sauce
  • 150 ml mirin (Japanese rice wine)
  • 50 ml sake
  • 1-2 packets udon noodles
  • 3-4 spring (green) onions, shredded
  • ¼ wonga bok, shredded
  • 1 heaped cup cubed, fried tofu

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm