In this soup, I am using a sauce by Kikkoman called Memmi.
It's a Japanese noodle soup base also used for dumpling dipping sauces. I just love the flavor, but then I am a total sucker when it comes to Asian food - I can't get enough of it.

Once, in Tokyo, I convinced my sister, who, being pregnant was not that keen on Japanese foods at the time, that the only way to see Mount Fuji was to have breakfast in the Keo Plaza Hotel's 47th floor restaurant. It just happened to be the Japanese breakfast room. This ruse was just to get her up there for my food fix, even though it was summer and no one ever sees Mount Fuji in the summer - way too much smog. (I knew that - poor Guggi, she did not). So, you can say I lied to my pregnant sister just to get my miso soup, broiled fish and pickled veggies, and, of course, a beer (yeah, so what, it was breakfast - I was on vacation) - shameful - the deception perhaps, definitely not the beer - mmmmmmmmmm so very delicious.

I am sure you will love Memmi. Once you have tried it you will find more and more uses for it and never want to be with out it. And no, no-one paid me to say that!

You should be able to find Memmi in your local Asian food market. I buy it here in New York in the 'Koreatown' part of Manhattan on 32nd street. If you can't get your hands on it, no fear, you can make a concoction of soy sauce, rice vinegar, sugar and Asian fish sauce that will be almost as yummy.

~ Click on the recipe ~