Shoyu Ramen Broth
A 20-minute recipe for making one of the most cherished and deeply flavorful ramen broths.
Servings: 4 people
Ingredients
- 2 cups water
- 1/4 ounce dried kombu 7g (recipe note #1)
- 1/4 ounce dried bonito flakes 7g, or a lightly rounded, loosely filled 1/2 cup dry measure (also called shaved katsobushi - recipe note #1)
- 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
- In a medium saucepan, combine water and kombu; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use). Return liquid (dashi) to saucepan and add remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar and mirin). Bring to simmer. Serve immediately (see post for assembling a shoyu ramen bowl) or cool and refrigerate for up to 1 week or freeze for up to 1 month.
Notes
- You can find bonito flakes (shaved katsuobushi: simmered, smoked and fermented skipjack tuna) and dried kombu online and in the Asian food section of many large grocery stores.
- For spicy shoyu ramen broth add Sichuan chili oil / chili crisp to taste.
Nutrition
Calories: 55kcal | Carbohydrates: 5g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2021mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
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