I like to recommend modifying the taste by introducing mentsuyu or soy sauce and mirin right into the broth, but as described before while in the udon section, seasoning the broth with salt and pepper following serving can be an alternative. I also use vermicelli noodles in the recipe. If https://bangkokwax24689.bloggosite.com/40913729/5-essential-elements-for-best-shabu