I want to explore creating an Asian noodle/broth/BBQ dish. I prefer udon or soba noodles because I like their "flavor carrying" ability. Was thinking of combining with pork belly burnt ends to start. What I really need help with is creating a complimenting broth. Did some research and little did I know there is an entire set of encyclopedias (that is a set of printed books for the post-internet generation !) about Asian broths. Thought I could draw on my Pit brethren for some broth suggestions. Thanks in advance for your assistance.