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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/homemade-shoyu-ramen-broth-recipe/