Basic Ramen Broth

Basic Ramen Broth

from chopstickchronicles.com
310 min

Ramen restaurant like complex rich flavoured ramen broth can be made at home. Follow my tips and secrets to make robust with umami broth.

Ingredients

  • 0.35oz/10g Kelp
  • 0.35oz/10g Bonito flake (* or 1 cup )
  • 0.7oz/20g shiitake mushrooms (*or 5 dried shiitake mushrooms)
  • 6cups/1.5L water
  • 2 Chicken carcassess (*1)
  • 4 Chicken wings
  • 1/2 onion cut into quarters
  • 2 cloves of garlic peeled and smashed
  • 1oz/30g of ginger thinly sliced
  • 2 Scallions chopped into one third length
  • 1/2 cup sake
  • 12cups/3L water
  • 1/4 cup Dashi stock (*2)
  • 2 tbsp Sake (*3)
  • 1 tbsp Mirin (*4)
  • 1 tbsp Salt
  • 2.5 tbsp Chashu leftover sauce (*5)
  • 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
  • 1/2 cup Miso paste (*14)

Directions

  1. 1

    Place all ingredients in a large jar, pour in the water.

  2. 2

    Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood.

  3. 3

    Occasionally, remove the scum that forms on the top of the soup and keep adding the overnight dashi stock as needed.

  4. 4

    Combine all ingredients and stir to dissolve the salt.

  5. 5

    Place 3 tbsp shoyu tare in a ramen bowl.

  6. 6

    Place all ingredients in a small container. Beat all ingredients with a stick blender or food processor until it become creamy.