No ratings yet

Servings

Classic mentsuyu is made with bonito flakes, but this vegan version uses kombu instead—perfect for plant-based Japanese noodle dishes!

Looking for the standard version? Try this homemade mentsuyu recipe!

How to Use: Enjoy as-is or dilute with water, depending on your preference.
Best with: Udon, soba, and somen noodles.
Great for recipes like: Kake udon, kake soba, zaru udon, zaru soba, chilled somen, hiyayakko (chilled tofu), salad dressings, and more!
2 Ways: using vegan dashi from scratch, or a quick version that uses dashi powder.
Two Options: “Vegan Dashi from Scratch” for a natural flavor, or “Quick Version with Dashi Powder” for when you’re short on time.

For more details on mentsuyu, check out the classic mentsuyu recipe!

Vegan Mentsuyu (Soup Base) for Noodles

No ratings yet

Prep: 2

Cook: 2

Total: 4

Servings:

Author: Juri Austin

Classic mentsuyu is made with bonito flakes, but this vegan version uses kombu instead—perfect for plant-based Japanese noodle dishes!

Print Recipe Pin Recipe

Add all the ingredients to a saucepan, bring to a boil, and simmer for a couple of minutes.

Storage: Store in a glass jar in the fridge for up to one week or in the freezer for up to one month.
Use as-is or dilute with water, depending on your preference.
The recipe makes about 4 cups of mentsuyu. If you don’t need that much, feel free to make half the amount instead.