Yamasa, White Miso Soup Concentrate, Japanese Tradition, Non-GMO, No Fish or added MSG, Serves 16 Bowls, 8fl oz

...fry minced garlic, onion, ginger. Add water to boil. Add this. (Add your desired type of noodles if you really want).Add protein (chicken, tofu, shrimp, pork belly, leftover bulgogi, canned tuna, salmon, yada yada yada), add cut up veggies and all sorts of delicious toppings (Chinese cabbage, red cabbage, cherry tomatoes, watercress, cauliflower, mushroom, seaweed, kimchi, corn, pickled radish, fish cakes, some peanuts, edamame, bonito flakes, honestly whatever floats your umami boat). I have sourced these from fresh (veggies, meat), to frozen (veggies, meat), to canned (corn, tomatoes, tuna, spam, etc.), to dry (wakame seaweed, etc.). They are all terrific.Crack an egg and swish or don't swish the yolk. Add a little more salt to taste. ADD SESAME OIL! (or I hear black garlic oil's fantastic too). For those saying it's less flavored, add some chicken bouillon or mushroom powder. Chicken bouillon/mushroom powder should be a staple in your pantry if you're a broth fanatic like me. Add chili powder or your favorite spicy chili crisp (Lao Gan Ma is pretty reliable) for some heat and to change things up.You can buy different sauces/powders to rotate broth flavors. Or mix'em. (I have a tom yum paste and kimchi powder that works out to be much cheaper than this per bowl. There's also shoyu and miso broth bases if you look.)This umami, rich, healthy broth will hit that spot every time. It'll also look gorgeous with the 10 different colors and toppings put into it. Hot, satisfying, filling, and relatively quick and easy after a tiring day's work. You can't mess up the taste (for those like me who can't cook).Now that I think about it, this is like making a personal size hot pot, but much less of a chore of course. I buy some ingredients and have them on hand for at least the rest of the week. Buy frozen or canned depending on your situation. But this is the best way to treat yourself so you have the energy for the next day. I'm writing this only hoping that it'll help another person warm their tummies and their spirit and heart. We've all been there.Yes if you have 10 of the fancier ingredients in one bowl it'll add up. But you can buy smart and start with several. Bulk frozen corn, canned tuna, big frozen bags of chicken thigh or drumsticks, cabbage, frozen cauliflower or broccoli...can be gotten quite cheap and last many bowls of broth later. The thing is, this is healthy and tastes amazing and will absolutely do your body and mind good. Don't go grabbing some quick junk food that will harm your body.

The shoyu ramen broth is very tasty. I've definitely used it for more than 8 servings. I buy the ramen noodles separately by themselves, add ramen toppings, use this sauce and my ramen tastes so much better than the ramen packages.

VERY salty (I wish they would offer a low-sodium option) but 2 tablespoons with 2 cups of water made a fantastic gravy (and the pork drippings, butter, some onions, flour, browning seasoning and spices) to go over some gorgeous pork ribeye steaks. Could probably get away with just 1 tbls per 2 cups of water.

I love Ramen, but I live in an area far from any Ramen restaurants. But I get cravings. I wanted to find a lower sodium option that I can make myself and this is really good and sodium is on the lower side for the miso option I ordered. Its super easy to make a bowl. I just boil my water with some chopped green onions added and then add some of this and mix it, add my noodles and let them cook. I make a batch of chicken beforehand to keep in the fridge and boiled eggs. And then just throw it all in a bowl. Love the flavor and squashes my ramen cravings. I'll be buying this regularly.

I add a tablespoon or two of this to anything that just feels like it's missing "something" and needs a little extra flavor! It's so good and it's not a flavor I can put my finger on, it just adds that extra deepening of flavor in so many dishes, whether they are chicken or beef or pork. It has some salt but is not salty like bouillon.

I like to add this to the hot water when I’m making ramen noodles to make a soup. It’s just the right amount of flavor. I add a tsp of crushed garlic and ginger. You can also add a little coconut aminos.

I... do not really like how this tasted. It seemed a bit artificial to me? And it was definitely salty. Not so much like tonkatsu broth from a restaurant either. That said, there was no problem with the item when I got it. It's just not what I want and I won't be ordering it again.

It's pretty good, I may buy it again, but I also want to try making my own broth.