I like to recommend changing the flavor by incorporating mentsuyu or soy sauce and mirin immediately into the broth, but as talked about previously while in the udon part, seasoning the broth with salt and pepper immediately after serving can be an alternative. You should buy thinly sliced “shabu shabu” https://jaidens1az1.dgbloggers.com/34440031/the-definitive-guide-to-best-shabu