I like to recommend modifying the flavor by adding mentsuyu or soy sauce and mirin immediately in to the broth, but as described previously in the udon segment, seasoning the broth with salt and pepper soon after serving is usually an option. Take away the noodles right into a colander, https://elliottfztke.theblogfairy.com/33168420/facts-about-bobo-shabu-and-grill-revealed