I recommend adjusting the flavor by including mentsuyu or soy sauce and mirin straight into the broth, but as talked about before in the udon segment, seasoning the broth with salt and pepper immediately after serving is likewise an option. Take out the noodles into a colander, promptly rinse with https://wordpresswebsiteservices48269.59bloggers.com/34444257/top-guidelines-of-shabu-thailand