Homemade Ramen Broth
Ingredients
Overnight Dashi Stock
-
0.35
oz
Kelp
-
0.35
oz
Bonito flake
-
0.7
oz
Dried Shiitake mushrooms
-
6
cups
Water
Chicken Broth
-
2
units
Chicken carcasses
-
4
units
Chicken wings
-
½
unit
Onion, cut into quarters
-
2
cloves
Garlic, peeled and smashed
-
1
oz
Ginger, thinly sliced
-
2
units
Scallions, chopped
-
½
cup
Sake
-
12
cups
Water
Shio Tare
-
¼
cup
Dashi stock
-
2
tbsp
Sake
-
1
tbsp
Mirin
-
1
tbsp
Salt
Shoyu Tare
-
2.5
tbsp
Chashu leftover sauce
Miso Tare
-
½
unit
Onion, finely chopped
-
1
clove
Garlic, finely chopped
-
1
tbsp
Ginger, finely chopped
-
1
unit
White part of scallion
-
2
tbsp
Smooth peanut butter
-
1
tbsp
Sake
-
2
tbsp
Mirin
-
1
tsp
Rayu Chilli oil
-
½
cup
Miso paste
Instructions
- Prepare the overnight dashi by soaking all ingredients in water in a jar and refrigerate overnight.
- Clean the chicken carcasses and wings under running water, removing any organs and blood.
- Boil water in a large pot and poach the chicken for about 30 seconds until they turn white, then strain and discard the poaching water.
- Place the cleaned chicken and all broth ingredients into a pot, add water, and bring to a boil.
- Once boiling, reduce heat to low, remove any scum, and simmer for 3 hours, skimming occasionally.
- After 3 hours, add the overnight dashi stock and additional dashi ingredients, then simmer for another 2 hours.
- Strain the broth into another pot, discarding the solids.
- Prepare the tare by combining the ingredients for each type (Shio, Shoyu, Miso) as specified.
- To serve, combine tare with the broth in individual bowls.
Nutrition Facts (estimated)
Servings
5 ramen bowls
Calories
126
Total fat
6g
Total carbohydrates
2g
Total protein
9g
Sodium
41mg
Cholesterol
31mg
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