Reviewed: Mar. 25, 2013

Delicious! Used oyster mushrooms instead of shitake & left out the eggs but it was still unbelievably tasty. Used the konbudashi recipe (with bonito flakes) on this site as the base. My whole family ate it including my 3 year old who had never had Japanese food before.

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Reviewer:

Jacquie

Reviewed: Dec. 4, 2012

Unfortunately I had chicken broth and not dashi. I'm sure this would be perfect if I were using the right ingredients. As it was, I thought it was great and will certainly make it again.

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6 users found this review helpful

Reviewer:

LAURCL

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Reviewed: Oct. 22, 2012

Great - and so easy! For those who have never tried Japanese noodle soups - this is basically a healthier version of instant raman. If you like that, you'll like this. I use a 12 oz package of tofu and thought it was plenty. You could make this with more broth if you like a brothier soup.

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Reviewer:

Karen L

Reviewed: Sep. 14, 2012

I made this recipe exactly as written and thought it was fantastic. I spent a semester studying in Japan (which does not make me an expert, but it does at least make me familiar) and I have to say this struck me as a very authentic, delicious dish. Make sure not to skip the mirin or dashi - their flavors are a must.

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8 users found this review helpful

Reviewer:

dwarfcatt

Reviewed: Sep. 13, 2012

I liked this. I don't have a reference to compare it to, but I would make this again. I only used 14 ounces of tofu, it was all that would fit in the pot. Loved the noodles. My friend gave me fish flakes, so I made my own dashi stock. I look forward to trying more recipes like this.

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