Basic Ramen Broth ラーメンスープ

Method24 steps

1. 1

   Step 1: Combine only the overnight-stock ingredients: ten grams kombu, ten grams bonito flakes, twenty grams dried shiitake and one-and-a-half litres water in a large container.

   Uses 0.35 oz/10 g Kelp · 0.35 oz/10 g Bonito flake (* or 1 cup ) · 0.7 oz/20 g shiitake mushrooms (*or 5 dried shiitake mushrooms) · 6 cups/1.5 L water

2. 2

   Step 2: Cover and soak overnight in the refrigerator. If making shio tare, reserve a quarter cup of the prepared stock before using the remaining stock for broth.

   Refrigerator soak overnight dashi stockUses Kombu-bonito-shiitake stock mixture

3. 3

   Step 3: Trim and remove any remaining organs from the chicken carcasses. Prepare the wings without rinsing raw poultry under running water.

   Uses 2 Chicken carcassess (*1) · 4 Chicken wings

4. 4

   Step 4: Boil separate blanching water in a large pot and blanch the carcasses and wings for about thirty seconds, just until their surfaces turn white. This is a preparatory blanch; continue directly to the long stock cooking.

   Briefly blanch poultry before stock cooking · 1 minUses Prepared raw chicken carcasses and wings · Water as needed for brief poultry blanching; discard after blanching

5. 5

   Step 5: Strain the the chicken carcasses and wings. Discard the poaching water.

   Uses Briefly blanched chicken carcasses and wings

6. 6

   Step 6: Put the drained poultry, quartered half onion, smashed two garlic cloves, thirty grams sliced ginger, two scallions cut into thirds and half cup sake in a large pot. Add the separate three litres cold broth water and bring to a boil.

   Uses Drained blanched poultry · 1/2 onion cut into quarters · 2 cloves of garlic peeled and smashed · 1 oz/30 g of ginger thinly sliced · 2 Scallions chopped into one third length · 1/2 cup sake · 12 cups/3 L water

7. 7

   Step 7: Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup. *8

   Uses Boiling chicken-and-aromatic stock

8. 8

   Step 8: Simmer gently uncovered over low heat for about three hours.

   Simmer broth · 180 minUses Skimmed chicken stock on low heat

9. 9

   Step 9: During the three-hour simmer, skim as needed and add some prepared overnight dashi stock to replace evaporation. Keep any reserved quarter cup for shio tare separate.

   Uses Chicken stock during three-hour simmer · Prepared overnight dashi stock available for top-ups

10. 10

    Step 10: After the three-hour simmer, add the remaining prepared overnight dashi and its soaked kombu, bonito and shiitake. Take off the heat and strain into another large pot or bowl. Remove the spent carcasses and vegetables; cooked meat and mushrooms may be reserved separately if desired.

    Uses Three-hour chicken stock topped up with dashi · Remaining overnight dashi stock and soaked kombu, bonito and shiitake

11. 11

    Step 11: Simmer gently again for further 2 hours.

    Simmer broth again · 120 minUses Strained combined chicken-dashi broth

12. 12

    Step 12: Remove from heat and strain the soup into another large pot or bowl with a sieve lined with kitchen paper towel. *10

    Uses Combined broth after further two-hour simmer

13. 13

    Step 13: The finished broth should be reduced to about two-and-a-half litres, enough for five five-hundred-millilitre broth portions.

    Uses Final strained ramen broth

14. 14

    Step 14: Use the hot broth with one chosen seasoning below, or cool promptly in smaller containers and refrigerate or freeze. Shio, shoyu and miso are alternatives per bowl.

    Uses About two-and-a-half litres finished ramen broth

15. 15

    Step 15: For a shio-tare batch, combine the reserved quarter cup dashi, two tablespoons sake, tablespoon mirin (1 tbsp) and tablespoon salt (1 tbsp) in a small saucepan over low heat, stirring until the salt dissolves.

    Uses 1/4 cup reserved prepared dashi stock · 2 tbsp Sake (*3) · 1 tbsp Mirin (*4) · 1 tbsp Salt

16. 16

    Step 16: For one shio bowl, measure two-and-a-half tablespoons prepared shio tare into a ramen bowl. Reserve any unused tare separately.

    Uses 2.5 tbsp prepared shio tare

17. 17

    Step 17: Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.

    Uses Shio tare measured in one bowl · 500 ml prepared ramen broth

18. 18

    Step 18: Alternatively, make shoyu tare from enough cooked leftover chashu sauce: strain it and reduce it over low heat until half its starting volume remains. For one shoyu bowl, measure three tablespoons of this finished reduced tare, add five hundred millilitres hot prepared ramen broth and stir.

    Uses Cooked leftover chashu sauce as needed for half reduction · 500 ml prepared ramen broth

19. 19

    Step 19: For a separate miso-tare batch, blend the finely chopped half onion, single garlic (1 clove) clove, tablespoon ginger (1 tbsp), white part of one scallion, two tablespoons smooth peanut butter, tablespoon sake (1 tbsp), two tablespoons mirin and teaspoon rayu until creamy. Keep the half cup miso paste aside.

    Uses 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

20. 20

    Step 20: Transfer the mixture into a small saucepan and cook over low heat for about 3 minutes.

    Cook blended miso-tare base while stirring · 3 minUses Blended onion-aromatic peanut mixture for miso tare

21. 21

    Step 21: Keep stirring constantly to avoid it burning.

    Uses Miso-tare base cooking over low heat

22. 22

    Step 22: Turn the heat off and add miso paste (1/2 cup). Combine all together well. *13

    Uses Cooked constantly stirred miso-tare base · 1/2 cup Miso paste (*14)

23. 23

    Step 23: For one miso bowl, measure two tablespoons finished miso tare and add five hundred millilitres hot prepared ramen broth. Reserve remaining tare separately.

    Uses 2 tbsp prepared miso tare · 500 ml prepared ramen broth

24. 24

    Step 24: Stir well to dissolve the miso tare into ramen broth.

    Uses Miso tare and hot broth combined in one bowl