Shoyu Ramen Broth Recipe

Introduction

Shoyu ramen broth is a savory, rich base that combines the deep umami flavors of kombu, bonito flakes, and mixed broths with the balanced saltiness of soy sauce. This traditional Japanese broth elevates any bowl of ramen, offering a comforting and authentic taste experience.

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

1. Step 1: In a medium saucepan, combine the water and dried kombu. Heat over medium heat until it begins to simmer, then remove from heat.
2. Step 2: Stir in the dried bonito flakes and let the mixture stand for 5 minutes to infuse the flavors.
3. Step 3: Strain the liquid through a fine mesh strainer, discarding the solids or reserving them for another use. Return the strained liquid (dashi) to the saucepan.
4. Step 4: Add the pork broth, chicken broth, soy sauce, rice vinegar, and mirin to the dashi. Heat gently and bring to a simmer.
5. Step 5: Serve the broth immediately with your choice of ramen noodles and toppings, 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 low-sodium store-bought broths work well in a pinch.
• Add extra soy sauce to adjust saltiness to your taste just before serving.
• For vegetarian broth, omit pork broth and bonito flakes, substituting with extra kombu and dried shiitake mushrooms.
• Letting the broth sit overnight helps deepen the flavors before reheating and serving.

Storage

Store the cooled broth in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the broth for up to 1 month. To reheat, warm gently over medium-low heat until hot, then serve with ramen noodles and your favorite toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought broth instead of homemade?

Yes, you can use low-sodium store-bought pork and chicken broth. Homemade broths offer richer flavor, but store-bought versions are convenient and still work well.

What is kombu and why is it important?

Kombu is a type of edible kelp used in Japanese cooking to add umami depth. It’s essential for making dashi, the flavorful base for this broth, giving ramen its characteristic savory taste.

Shoyu Ramen Broth Recipe

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★★★★★

4.9 from 119 reviews

This Shoyu Ramen Broth is a flavorful and savory base made with a combination of dashi (kombu and bonito flakes), pork broth, and chicken broth, enriched with soy sauce, rice vinegar, and mirin. It offers a rich umami taste perfect for authentic Japanese-style shoyu ramen, whether served immediately or stored for later use.

• Author: Dana
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 6 cups of broth (serves 4-6) 1x
• Category: Soup Broth
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Dashi Base

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

Broth and Seasoning

• 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

1. Prepare Dashi: In a medium saucepan, combine 2 cups water and 1/4 ounce dried kombu. Bring to a simmer over medium heat, then immediately remove from heat to avoid boiling. Stir in 1/4 ounce dried bonito flakes and let the mixture stand for 5 minutes to infuse the flavorful dashi broth.
2. Strain Dashi: Using a fine mesh strainer, strain out the kombu and bonito flakes. Discard the solids or reserve them for another use if desired. Return the clear dashi liquid to the saucepan.
3. Add Broths 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 all ingredients thoroughly.
4. Simmer the Broth: Bring the combined mixture to a gentle simmer over medium heat to meld the flavors together, but avoid boiling to preserve delicate flavors.
5. Serve or Store: Serve the shoyu ramen broth immediately as a base for your ramen bowl by adding noodles, toppings, and garnish. Alternatively, allow the broth to cool, then refrigerate for up to 1 week or freeze for up to 1 month for later use.

Notes

• Use low sodium broths to control salt levels and adjust soy sauce to taste.
• Dried kombu and bonito flakes create the foundational dashi with rich umami; do not skip.
• Simmer gently and avoid boiling kombu to prevent bitterness.
• Broth can be refrigerated or frozen to prepare ahead of time.
• Adjust the soy sauce amount to achieve desired saltiness and depth.

Keywords: Shoyu ramen broth, dashi broth, pork broth, chicken broth, soy sauce broth, Japanese ramen base