Basic Ramen Broth ラーメンスープ
User Reviews
4.9
216 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Additional Time
8 hrs
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Total Time
13 hrs 10 mins
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Servings
5 ramen
-
Calories
126 kcal
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Course
Soup, Condiments
-
Cuisine
Japanese
Basic Ramen Broth ラーメンスープ
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Ramen restaurant like complex rich flavoured ramen broth can be made at home. Follow my tips and secrets to make robust with umami broth.
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Ingredients
Overnight Dashi stock *2
- 0.35oz/10g Kelp
- 0.35oz/10g bonito flake * or 1 cup
- 0.7oz/20g Shiitake mushrooms *or 5 dried shiitake mushrooms
- 6cups/1.5L water
Chicken Broth
- 2 Chicken carcassess *1
- 4 chicken wings
- 1/2 onion cut into quarters
- 2 cloves of garlic peeled and smashed
- 1oz/30g of ginger thinly sliced
- 2 Scallions chopped into one third length
- 1/2 cup sake
- 12cups/3L water
Shio Tare
- 1/4 cup dashi stock *2
- 2 tbsp sake *3
- 1 tbsp mirin *4
- 1 tbsp salt
Shoyu Tare
- 2.5 tbsp Chashu leftover sauce *5
Miso Tare
- 1/2 onion finely chopped
- 1 clove garlic finely chopped
- 1 tbsp finely chopped ginger
- 1 white part of scallion
- 2 tbsp smooth peanut butter *All natural, no sugar added
- 1 tbsp sake *3
- 2 tbsp mirin *4
- 1 tsp Rayu Chilli oil
- 1/2 cup Miso paste *14
Instructions
Overnight Dashi Stock *6
- Place all ingredients in a large jar, pour in the water.
- Put a lid on, and soak the dashi ingredients overnight.
Chicken Broth
- Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood.
- Boil the water (not listed in the ingredients) in a large pot, poach the chicken carcasses and wings for about 30 seconds or till the chicken colour becomes white.
- Strain the the chicken carcasses and wings. Discard the poaching water.
- Place all ingredients in a large pot, pour in the water and bring it to boil over high heat. *7
- Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup. *8
- Simmer gently over low heat for about 3 hours. *9
Ramen Broth
- Occasionally, remove the scum that forms on the top of the soup and keep adding the overnight dashi stock as needed.
- Once it has simmered for 3 hours, add the remaining of the overnight dashi stock with kelp, bonito flakes and shiitake mushrooms. Remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.
- Simmer gently again for further 2 hours.
- Remove from heat and strain the soup into another large pot or bowl with a sieve lined with kitchen paper towel. *10
- The broth should be reduced to about 10cups/2.5L *11
- Use straight away for ramen soup or store in the fridge or freezer. *12
Shio Tare
- Combine all ingredients and stir to dissolve the salt.
- Place 2.5 tbsp of combined shio tare in a ramen bowl.
- Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
Shoyu Tare
- Place 3 tbsp shoyu tare in a ramen bowl.
- Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
Miso Tare
- Place all ingredients in a small container. Beat all ingredients with a stick blender or food processor until it become creamy.
- Transfer the mixture into a small saucepan and cook over low heat for about 3 minutes.
- Keep stirring constantly to avoid it burning.
- Turn the heat off and add miso paste. Combine all together well. *13
- Place 2 tbsp of miso tare in a ramen bowl. Pour 2 cups/500ml ramen broth.
- Stir well to dissolve the miso tare into ramen broth.
Notes
- *1 You can buy this from butchers. If you can not get this ingredient, about 15 chicken wings, weighs about 50 Ounce/ 1.5kg
- *2 Use 1/4 cup of dashi stock set the night before (overnight dashi stock).
- *3 If you don't have sake, substitute with Chinese wine or dry sherry.
- *4 If you don't have mirin, substitute with 1 tbsp of Sake and 1 tsp of sugar.
- *5 See Chashu recipe here. Strain the sauce and place it in a saucepan over low heat and reduce to half.
- *6 This needs to be set a night before you make the ramen broth.
- *7 If you would like to use a slow cooker, place everything at this point and set it for 8 hours on low.
- *8 Needs to be just simmering. If the ingredients move around, the soup becomes cloudy. So when you remove the scum off the top, do not move ingredients around.
- *9 Do not place the lid on otherwise the soup becomes gamey. If you don't have dashi stock ingredients, strain the chicken with a kitchen paper towel lined sieve. This is already delicious chicken broth and can be used for ramen noodle soup.
- *10 Do not discard the chicken and shiitake mushrooms. Remove meat off the bone and use them for fried rice, soup etc. Same as for the mushrooms - can be used for miso soup, and stir fry etc.
- *11 The recipe makes about 5 ramen bowls of broth. You need about 2 cups/500ml broth to make one ramen bowl.
- *12 Divide into one portion (2cups/500ml) in ziplock bags and keep in the fridge for 2 days and in the freezer for a month.
- *13 The recipe makes about 1 cup of miso tare. It will keep about 2 weeks in fridge.
- *14 Miso paste recipe
Nutrition Information
Show Details
Calories
126kcal
(6%)
Carbohydrates
2g
(1%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
41mg
(2%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5ramen
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 41mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
216 reviews
Excellent
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