I like to recommend altering the taste by introducing mentsuyu or soy sauce and mirin right into your broth, but as outlined before while in the udon part, seasoning the broth with salt and pepper soon after serving can also be an alternative. Take out the noodles right into a https://alexisjhzqh.xzblogs.com/74756919/the-definitive-guide-to-shabu-hatyai