Making a Flavorful Homemade Ramen Recipe Broth

Place the kombu in the 8 cups of cold water in a large stockpot. Let it soak for at least 30 minutes, or up to a few hours if you have time. This gently extracts its flavor.

While the kombu soaks, place the halved onion, cut-side down, in a dry cast-iron skillet over medium-high heat. Char until the cut sides are deeply browned, about 4-5 minutes. This adds a wonderful, smoky depth.

Place the stockpot with the water and kombu over medium-low heat. Heat it very gently until tiny bubbles form around the edge of the pot. Do not let it boil, as this can make the kombu bitter. Remove and discard the kombu.

Add the chicken parts, charred onion, carrot, smashed garlic, and sliced ginger to the pot. Bring the mixture to a low simmer. Once it starts simmering, reduce the heat to low.

For the first 20-30 minutes, use a fine-mesh sieve or spoon to skim off any foam or scum that rises to the surface. This is crucial for a clean, clear broth. Let the broth simmer very gently, with just a few bubbles breaking the surface, for at least 1.5 hours. A rolling boil will make your broth cloudy.

While the broth simmers, combine all tare ingredients (soy sauce, mirin, sake, sesame oil, garlic) in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes to cook off the alcohol. Remove from heat and set aside. This is your concentrated flavor base.

After simmering, turn off the heat. Add the katsuobushi (bonito flakes) to the pot, push them down into the liquid, and let them steep for 10 minutes.

Carefully pour the broth through a fine-mesh strainer into a large, clean bowl or another pot. Discard all the solids. You should be left with a beautiful, clear, and aromatic broth.

To serve, add 2-4 tablespoons of the Shoyu Tare to the bottom of each ramen bowl. Ladle about 1.5 to 2 cups of the hot broth over the tare and stir to combine. Add your cooked ramen noodles and favorite toppings.