I like to recommend adjusting the flavor by including mentsuyu or soy sauce and mirin specifically into the broth, but as talked about earlier inside the udon portion, seasoning the broth with salt and pepper following serving is likewise an option. Seek to space out taking in the meat; or https://edwinbjfav.newbigblog.com/40183690/the-smart-trick-of-shabu-thailand-that-no-one-is-discussing