Basic Ramen Broth Recipe

Place kelp, bonito flakes, shiitake mushrooms, and 6 cups of water into a large jar. Cover with a lid and soak overnight to extract flavors without heat.

Rinse chicken carcasses and wings under running water, removing all organs and blood to ensure a clean broth.

Bring water to a boil in a large pot. Poach chicken carcasses and wings for about 30 seconds until the chicken turns white. Remove and discard this water to eliminate impurities.

In a large pot, combine cleaned chicken carcasses and wings, onion quarters, smashed garlic, sliced ginger, scallions, sake, and 12 cups of water. Bring to a boil over high heat.

Reduce heat to low once boiling begins. Skim off any scum forming on the surface to keep broth clear. Simmer gently for about 3 hours to extract deep flavor.

Occasionally skim off scum while adding the soaked dashi stock components (kelp, bonito flakes, shiitake mushrooms) to the simmering broth. After 3 hours, add the remaining dashi stock, remove from heat, strain the broth to remove solids, then simmer gently for another 2 hours.

Remove broth from heat and strain through a sieve lined with kitchen paper towel to ensure clarity. Reduce broth to about 10 cups (2.5L), concentrated and ready for ramen use.

Mix salt, sake, mirin, chashu leftover sauce, finely chopped onion, garlic, ginger, white scallion, peanut butter, chili oil, and other listed ingredients. Stir to dissolve salt and all aromatic elements.

Place 2.5 tbsp of shio tare in a ramen bowl. Pour 2 cups (500ml) of ramen broth and stir to combine.

Place 3 tbsp of shoyu tare in a ramen bowl. Add 2 cups (500ml) ramen broth and stir well.

Beat all tare ingredients with a stick blender or food processor until creamy. Cook in a small saucepan over low heat for about 3 minutes, stirring constantly to avoid burning. Remove from heat, add miso paste, and combine thoroughly.

Place 2 tbsp miso tare in a ramen bowl. Pour 2 cups (500ml) ramen broth and stir well until fully incorporated.