Chaganju Dashi Stock, Dashi Packet – Ramen Broth, Miso Soup, Udon, Shabu Shabu & Hot Pot Soup Base – Rich Umami Flavor, 8 Carefully Selected Ingredients – Authentic Japanese Umami Dashi, Made in Japan, 8g × 15pacs

Having lived in Japan for 17 years of my adult life, I am particular about ensuring that any Asian food I make is as true to its original taste as possible. These dashi stock packets are really great, and they are easy to use! Just drop a packet or two into boiling water or boiling broth, and it will produce a very Asian flavor for your ramen, miso soup, etc.! It works great with any noodle and any fresh veggies you want to use.

*Updated to fix spelling and a forgotten review. My ramen is now hands down amazing. It is now to the point the teens refuse to eat soup unless I use this. Each time I have forgotten to drop a packet in for the broth with my roasted vegetables, and whatever type of meat. They realize something is missing and stop eating once I leave the dining room. I heard one of them saying I am getting older, I have made much better. 8{ So if you don't want to impress or enjoy a quality meal, do not bother with this dashi Soup Stock. But this one is a double edged knife as people will expect you to make it this well or better every time. Pro: Extremely tasty As easy as brewing tea Good as a simple broth, done in moments AMAZING as a building block broth for a soup with depth. Cons: No real cons, but it should be noted that upon first opening the initial package for the stock packets, there is a heavy fishy scent that kids never believe their loved soup came from, not unpleasant but very stout. *My version of Japanese udon is: 9am cookie sheet of 1 whole brown onion, 3stalks of celery, 1 bulb of garlic cut through the middle vertically, 1 thick carrot, sprinkled with quality EVOO and sea salt.roast in the oven 30mins at 425. Just shy of burnt. 9:15am 6 quart pot add dashi packet, 6oz of shiitake mushrooms, 1 1/4" strip of kombu seaweed chopped, 2tbs hondashi bonito soup stock, and cover at medium until a rolling boil. remove vegetables from oven and transfer skins and all to the boiling pot. turn to low and allow to do it's thing for the next 5 hours. occasionally checking on the liquid, and a quality stir every 30mins. After the 5 hours I transfer the broth into a 12qt pot adding 1tbs of "Yondu" vegetable stock to ensure the flavor with a package of frozen chicken soup stock. I then add 2tbs of Japanese 7 spice (we like hot foods) this is more subtle in flavor that combines to make a well balanced soup rather than a burn out broth. I add 1tbs kishibori shoyu soy sauce, 1tbs shaoxing rice wine, 1/2 tsp mirin, and 1/2 tsp roasted sesame oil, to finally turn up the heat to high to bring a rolling boil in a separate pot I boil water to cook the frozen udon, take my protein and drop that into the giant pot as the secondary pot comes to a boil. Once udon is done, place it into the pot as well, add fresh shiitakes and scallions dinner is ready. *If I am making shrimp udon I will also add a 1/4 tsp of anchovy paste, 1/4tsp of Thai shrimp paste, 2 tsp garlic powder and 1tbs of tomato paste to up the seafood flavor. However, 90% of my udon is either chopped chicken thighs or tofu. If you make it, I hope you love this as much as we do. :) -Mo13

Very tasty broth. But I’m confused. The package says 1280 mg is salt. I think this is a mistake. I usually eat a supermarket raymen noodles. It is crammed with salt so I use just a partial amount of the packet. The packet is three times the size of the umami Dashi packet and has 1680 mg os sodium. I know what salt taste like and the Dashi can’t have 1280 mg of sodium. I’m confused. I hope the Dashi packet isn’t turning customers away by an error on the product.

I love these in bone broth, alone the flavor is very mild and too “watery” but in broth it adds dimension and flavor. Already on my second bag.

I have used various kinds and brands of soup base over the last 50 years, and found this brand to be the best I have tried. I place 2 small packets into 2 cups of boiling water to make a strong and tasty soup for noodles, tofu, vegetables, miso, kimchi, and fish, in any combination.

Easy to prepare. Simply delicious. I wanted a healthier & more Japanese tasting broth for my noodles. This is even better than I'd hoped. More body & complexity than the usual instant dashi. Reminds me of mommy's cooking. I've used it as is for instant ramen. I used this to thin the sauce that comes with Momofuku noodles into a broth. Also used it as the base for soba dipping sauce. With colder weather coming, I plan to use it for miso soup, & the base for oden type pot.

Delicious. I use it for miso soup, 1 tea bag per 400ml water. Only downside is my cats go insane trying to get at the source of the delicious smell 1st time I used it I had to physically stop them from jumping on the stove!!

Taste is smooth; easy to prepare; and probably a good in-between soup meal for some. But the sodium level per serving is 1,280 ml, 50% of the daily recommended limit. And for people with heart issues, that not healthy. The daily sodium max for healthy folks is twice that. Check out other brands and read labels. I would NOT buy this brand again due to high sodium, unless I want to use the packs as a base for making a larger pot of more adventurous Miso soup for a group. A $20.00 learning experience - and a needed reminder to read labels!