The season when udon and soba are also switched to "chilled". New single-use soup products are lined up in stores this year as well, but I was curious about the soup-style soup, so I tried it.

A series called "Dashi Kaoru Tsuketsuyu" released by Yamaki. It is characterized by using "dashi scented oil" with the scent of dried bonito.


This time, we selected "chicken salt plain hot water" and "spicy soy sauce" from three types. I tried each with udon and soba.


Since the product is a concentrated type, dilute it with water or hot water before use. It dissolves quickly even in cold water without separating.



Chicken salt plain hot water is a real taste that you can't think of as udon that you eat at home! After the savory bonito broth, a mellow and rich animal-based umami comes. If there is a udon shop that offers this menu, I will go there.


On the other hand, "spicy soy sauce" is a soy sauce made with three types of soy sauce and soup stock, inspired by "meat soba", which has been offered more and more in recent years. After the spicy spiciness, there was a strong sweetness, and the soup itself was rich, but the delicate flavor of the buckwheat was erased. The correct answer may be to put beef etc. on it to make it "solid".



All of them can be made into a nutritionally balanced dish by adding ingredients such as vegetables and meat. Personally, I recommend putting soup in a soup jar and bringing it as a lunch box. If you keep frozen noodles on hand, you can make soup stock that is convenient even when you are busy, and it will be useful this summer as well!