Best Ramen Broth Recipe

Some of you might be thinking that making authentic ramen soup is very hard…

However, it’s not true. Actually, you can make it so easy at home!!

The crucial part about this is that you will make 2 types of dashi stock. You can certainly taste the complex umami (delicious taste) from various ingredients.

Please try to make this seriously delicious authentic ramen recipe!

Ingredients (for 4 servings of ramen soup)

Dashi #1
・12 oz (350g) Chicken wings
・1 (5g) Dried shiitake mushroom
・1 oz (30g) Ginger
・1 cloves of Garlic
・1/2 Onion
・6.25 cups (1500ml) Water

Dashi #2
・1.7 oz (50g) Dried bonito shavings*1
・1.7 oz (50g) Niboshi (dried small sardines)
・0.17 oz (5g) Kombu (kelp)
・5 cups (1200ml) Water
*1 it can be dried shavings made from other type of fish.

Seasonings
・3 tablespoons Soy sauce
・2 tablespoons Mirin
・2 teaspoons Sugar
・1.5 teaspoons Salt

Direction

First of all, please  make 2 types of dashi. Secondly, you need to mix them. Finally, add the seasonings above.

Please make each soup stock according to the following.

How to make chicken stock (Dashi #1)

1. Put 6.25 cups (1500ml) water in your pot. Add onion (cut in half), sliced ginger, garlic (cut in half), and dried shiitake mushroom.

2.Put on high heat. When its boils, add chicken wings.

3.Skim the foam from the top of the soup.

4.Make the heat a little stronger than low heat. Then, keep the soup lightly boiled and cook for 40 minutes.

After 40 minutes, about 20 to 30% of the soup evaporates.

5. Finally, strain with your colander. You don’t have to use paper towel.

How to make seafood stock (Dashi #2)

1.Put 5 cups (1200ml) water, niboshi, and kombu in your pot. Leave it for about 10 minutes so that it becomes easy for soup stock to come out.

2.
Put on high heat. When its boils, add dried bonito shavings.

3.When it boils again, skim the foam from the top of the soup.

4. Make the heat a little stronger than low heat. Then, keep the soup lightly boiled and cook for 30 minutes.

Similarly, about 20 to 30% of the soup evaporates after 30 minutes.

5. Finally, strain with your colander. You don’t have to use paper towel.

Finish ramen soup

Mix the 2 types of soup stock (#1 and #2). After that, add soy sauce, mirin, sugar, and salt.

Tips

・The saltiness of each soup stock could differ depending on your heat control. Therefore, you should be really careful about the amount of salt in the last step. Please check the taste first, and then add salt little by little.

・If you put miso paste instead of soy sauce, it will be miso ramen indeed! Moreover, it can be salt flavored ramen too if you put neither soy sauce nor miso paste (Please increase the amount of salt in that case).

・Removed chicken wings can be eaten too. Please season them to your liking.