Basic Ramen Broth (ラーメンスープ)
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Basic Ramen Broth (ラーメンスープ) is the soul of a slurp-worthy ramen bowl, simmered with chicken, vegetables, and an umami-rich dashi base. This authentic Japanese broth recipe is deeply comforting, layered with flavor, and adaptable to shio, shoyu, or miso tare seasonings. While it takes time, every simmer builds the foundation of restaurant-quality ramen right in your kitchen.
Ingredients
Instructions
Make Overnight Dashi: Combine kelp, bonito flakes, shiitake mushrooms, and water in a jar. Cover and soak overnight.
Prepare Chicken Broth: Rinse chicken, blanch briefly, then discard water. In a large pot, add chicken, onion, garlic, ginger, scallions, sake, and water. Bring to a boil, reduce heat, skim scum, and simmer uncovered for 3 hours.
Combine Broths: Add reserved dashi to chicken broth. Strain, then simmer again for 2 more hours. Strain through paper-lined sieve. You should have about 2.5 L broth.
Make Tare: Shio Tare: Stir dashi, sake, mirin, and salt until dissolved.
Shoyu Tare: Use reduced chashu sauce.
Miso Tare: Sauté onion, garlic, ginger, scallion with sake, mirin, and peanut butter. Simmer 3 minutes, then stir in miso and rayu.
Assemble Bowl: Add 2.5 tbsp tare to a bowl. Pour in 500 ml broth, stir, then add noodles and toppings of choice.
