Shoyu Ramen Broth Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/shoyu-ramen-broth-recipe/
