Description
A rich and flavorful Shoyu Ramen Broth that combines homemade pork and chicken broths with dashi, soy sauce, and traditional Japanese seasonings to create the perfect base for classic ramen.
Ingredients
Scale
Dashi Base
- 2 cups water
- 1/4 ounce dried kombu (7g)
- 1/4 ounce dried bonito flakes
Broth
- 2 cups pork broth (low sodium, ideally homemade Pork Bone Broth)
- 2 cups chicken broth (low sodium, ideally homemade Chicken Broth)
Seasonings
- 6 tablespoons soy sauce (plus more to taste)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon mirin
Instructions
- Prepare Dashi: In a medium saucepan, combine 2 cups water and 1/4 ounce dried kombu. Bring to a simmer over medium heat, then remove from heat. Stir in 1/4 ounce dried bonito flakes and let the mixture stand for 5 minutes to infuse the flavors.
- Strain Dashi: Using a fine mesh strainer, strain out the kombu and bonito flakes, discarding or reserving them for a second use. Return the strained dashi liquid to the saucepan.
- Add Broth and Seasonings: Add 2 cups low sodium pork broth, 2 cups low sodium chicken broth, 6 tablespoons soy sauce, 1 tablespoon unseasoned rice vinegar, and 1 tablespoon mirin to the dashi in the saucepan. Stir to combine.
- Simmer Broth: Bring the combined broth to a gentle simmer over medium heat, allowing the flavors to meld together, about 5 minutes.
- Serve or Store: Serve the shoyu ramen broth immediately as the base for a ramen bowl, or let it cool and refrigerate for up to 1 week or freeze for up to 1 month for later use.
Notes
- Using low sodium broths allows better control over the saltiness of the final broth.
- Dried kombu and bonito flakes are traditional ingredients used to make dashi, a fundamental Japanese soup stock.
- You can reserve strained kombu and bonito flakes to extract flavors again in another batch.
- Add soy sauce to taste if you prefer a saltier broth.
- This broth can be used immediately or stored refrigerated or frozen for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup Broth
- Method: Stovetop
- Cuisine: Japanese
Keywords: shoyu ramen broth, dashi, pork broth, chicken broth, Japanese soup base, ramen recipe
