Homemade Shoyu Ramen Broth Recipe

Introduction

Shoyu Ramen Broth is a rich and savory base that brings authentic Japanese flavors to your homemade ramen. This broth combines the depth of dried kombu and bonito flakes with the heartiness of pork and chicken broths, enhanced by a balanced soy sauce seasoning. It’s perfect for creating a comforting and flavorful ramen bowl from scratch.

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. Bring to a gentle simmer over medium heat, being careful not to boil.
2. Step 2: Remove the saucepan from heat. Stir in the dried bonito flakes and let the mixture stand for 5 minutes to infuse the flavors.
3. Step 3: Using a fine mesh strainer, strain out and discard the solids, or reserve them for another use if desired. Return the clear liquid (dashi) to the saucepan.
4. Step 4: Add the pork broth, chicken broth, soy sauce, rice vinegar, and mirin to the dashi. Bring the mixture back to a simmer over medium heat.
5. Step 5: Once simmering, the broth is ready to serve immediately as a base for your shoyu ramen bowl, or let it cool before refrigerating or freezing.

Tips & Variations

• For a deeper umami flavor, consider adding a small piece of dried shiitake mushroom during the simmering process with kombu.
• If you prefer a lighter broth, reduce the soy sauce amount to 4 tablespoons and adjust seasoning after tasting.
• Homemade broths enhance the overall richness, but low sodium store-bought broths work well for convenience.

Storage

Store the cooled broth in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it for up to 1 month. When reheating, warm gently over medium heat and taste before serving, adjusting seasoning if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought broth instead of homemade?

Yes, using low sodium store-bought pork and chicken broth is a convenient option. Just be sure to taste the broth after combining ingredients to balance the flavors as needed.

What is the purpose of kombu and bonito flakes in this broth?

Kombu and bonito flakes create the foundational dashi, an umami-rich stock that adds depth and complexity to the ramen broth without overpowering the other ingredients.

Homemade Shoyu Ramen Broth Recipe

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★★★★★

4.9 from 62 reviews

A classic Shoyu Ramen Broth recipe that combines umami-rich ingredients like kombu, bonito flakes, pork and chicken broths, soy sauce, rice vinegar, and mirin to create a deeply flavorful base perfect for ramen bowls. Simple to prepare on the stovetop and adaptable for immediate use or storage.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 6 cups broth (serves 4) 1x
• Category: Soup/Broth
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Broth Base

• 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)

Seasonings

• 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 of water and 1/4 ounce dried kombu. Heat over medium until it just begins to simmer, then remove from heat. Stir in 1/4 ounce dried bonito flakes and let the mixture stand for 5 minutes to infuse the flavors.
2. Strain Solids: Using a fine mesh strainer, strain the dashi to remove and discard the kombu and bonito flakes solids. You may reserve them for another use if desired.
3. Combine Broths and Seasonings: Return the clear dashi liquid to the saucepan. Add 2 cups pork broth, 2 cups chicken broth, 6 tablespoons soy sauce, 1 tablespoon unseasoned rice vinegar, and 1 tablespoon mirin. Stir well to combine all ingredients.
4. Simmer Broth: Gently bring the mixture to a simmer over medium heat, allowing the flavors to meld together without boiling aggressively.
5. Serve or Store: Use the broth immediately to assemble your shoyu ramen bowl or cool it down to refrigerate for up to 1 week or freeze for up to 1 month.

Notes

• Dried kombu is a type of edible kelp and adds deep umami flavor; soaking and simmering releases its essence.
• Bonito flakes impart smoky, savory notes to the broth; ensure you strain them out after steeping.
• Use low sodium broths to control saltiness since soy sauce adds salt as well.
• Mirin is a sweet rice wine that balances acidity and saltiness; if unavailable, a small amount of sugar can be a substitute.
• For richer flavor, homemade pork and chicken broths are preferred but store-bought low sodium versions work fine.
• Adjust soy sauce quantity to taste after simmering for preferred saltiness.

Keywords: shoyu ramen broth, dashi broth, Japanese soup base, ramen broth recipe, kombu bonito broth