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Vegan Mentsuyu (Soup Base) for Noodles

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Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
Servings: 4
Author: Juri Austin
Classic mentsuyu is made with bonito flakes, but this vegan version uses kombu instead—perfect for plant-based Japanese noodle dishes!
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Vegan mentsuyu.

Equipment

  • Medium saucepan

Ingredients
  

From Scratch Version
  • 3 cups Vegan Dashi
  • ½ cup Mirin
  • ½ cup Soy Sauce
Quick Version (with Dashi Powder)
  • 2 tsp Kombu Dashi Powder
  • 3 cups Water
  • ½ cup Mirin
  • ½ cup Soy Sauce

Instructions
 

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

Notes

  • 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.
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Nutrition

Serving: 1servingCalories: 88kcalCarbohydrates: 14gProtein: 8g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: mentsuyu, noodle soup

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