Shoyu Ramen Broth
If you don't like FISHY TASTE, feel free to adjust the amount of dried seafood ingredients. Thanks for all your feedback.
Ingredients
For the broth
- 1 whole stewing chicken or 3 lbs chicken bones
- 1 piece kombu
- 1/4 cup dried scallops (optional if it's too fishy for you)
- 1/4 cup anchovies (adjust the amount to your taste)
- 1/4 cup bonito flakes
- 1/4 cup dried shrimps (adjust the amount to your taste)
- 1/2 inch ginger thinly sliced
For the tare
- 1 cup soy sauce
- 1 piece kombu
- 1/2 cup mirin
- 1/2 cup sake
- 8 scallions
- 1/2 cup bonito flakes
- 1/4 cup sugar
- 1/2 inch ginger thinly sliced
- 8 gloves garlic crushed
Method
- 1
Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes.
- 2
Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.
- 3
Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.
- 4
In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare.
- 5
Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.
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