Name: Shoyu Ramen Broth Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 cups water; 1/4 ounce dried kombu (7g); 1/4 ounce dried bonito flakes; 2 cups pork broth (low sodium, ideally homemade Pork Bone Broth); 2 cups chicken broth (low sodium, ideally homemade Chicken Broth); 6 tablespoons soy sauce (plus more to taste); 1 tablespoon unseasoned rice vinegar; 1 tablespoon mirin

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Introduction

Shoyu ramen broth is a rich and savory base that combines the deep flavors of kombu, bonito, pork, and chicken broths with the perfect balance of soy sauce, vinegar, and mirin. This flavorful broth creates the foundation for a comforting and satisfying bowl of ramen at home.

A close-up image shows a rich, warm brown liquid being poured from a curved wooden ladle into a white bowl decorated with dark blue floral patterns. The liquid flows smoothly in a thin stream, catching the light to reveal a glossy texture. The bowl sits on a white marbled surface, with a blurred background that keeps focus on the pouring action. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
1/4 ounce dried kombu (7g)

1/4 ounce dried bonito flakes
2 cups pork broth (low sodium, ideally homemade Pork Bone Broth)

2 cups chicken broth (low sodium, ideally homemade Chicken Broth)
6 tablespoons soy sauce (plus more to taste)

1 tablespoon unseasoned rice vinegar
1 tablespoon mirin

Instructions

Step 1: In a medium saucepan, combine the water and dried kombu. Bring to a simmer over medium heat.

Step 2: Remove the saucepan from heat and stir in the dried bonito flakes. Let the mixture stand for 5 minutes.
Step 3: Using a fine mesh strainer, strain out and discard the solids or reserve them for a second use. Return the clear liquid (dashi) to the saucepan.
Step 4: Add the pork broth, chicken broth, soy sauce, rice vinegar, and mirin to the dashi. Bring the mixture back to a gentle simmer.

Step 5: Serve the broth immediately as a base for your shoyu ramen bowls, or allow it to cool before refrigerating for up to 1 week or freezing for up to 1 month.

Tips & Variations

Use homemade pork and chicken broth for the richest flavor, but quality store-bought broths work well in a pinch.
Adjust soy sauce to taste for a saltier or milder broth.

For a deeper umami taste, let the kombu soak in the water for 30 minutes before heating.
Reserve the strained kombu and bonito flakes to make a second, lighter broth or use them to flavor rice or soups.

Storage

Store the broth in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it for up to 1 month. To reheat, warm gently on the stovetop, avoiding a rapid boil to maintain delicate flavors.

How to Serve

A dark wooden ladle is pouring a warm, amber-brown liquid into a white bowl decorated with blue floral and leaf patterns around its rim. The liquid flows smoothly in a thin stream from the ladle’s rounded edge into the bowl, and the background shows soft, blurred shapes with warm beige tones over a white marbled texture. The scene captures a close-up moment with soft natural light highlighting the rich colors of the liquid and the texture of the wooden ladle and bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this broth vegetarian?

This recipe relies on pork and chicken broths along with bonito flakes, which are fish-based. For a vegetarian version, substitute these with mushroom or vegetable broths and omit bonito flakes and kombu, or use a vegan dashi alternative.

How salty is this broth and can I adjust it?

The soy sauce adds a moderate saltiness that balances the broth’s flavors. You can adjust the amount of soy sauce to your preference, adding a little at a time and tasting as you go.