Kickstart your culinary adventure with this shoyu ramen broth recipe that promises to transport your taste buds straight to the bustling streets of Tokyo. Perfect for those chilly evenings or when you’re craving something deeply umami and comforting.
Why This Recipe Works
- The combination of soy sauce and mirin creates a perfect balance of salty and sweet.
- Slow simmering extracts maximum flavor from the bones and aromatics.
- Customizable with your choice of toppings to make it your own.
Ingredients
- 2 lbs chicken bones, rinsed
- 1 onion, halved
- 4 garlic cloves, smashed
- 1 inch ginger, sliced
- 4 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tbsp sugar
Equipment Needed
- Large pot
- Strainer
- Ladle
Instructions
Step 1: Prepare the Bones
Start by rinsing the chicken bones under cold water to remove any impurities. This step is crucial for a clear broth. Place the bones in a large pot and cover with water. Bring to a boil, then simmer for 5 minutes. Drain and rinse the bones again. This process ensures a cleaner flavor.
Step 2: Simmer the Broth
Return the bones to the pot and add the onion, garlic, and ginger. Cover with 4 cups of water and bring to a gentle simmer. Let it cook for at least 4 hours, skimming off any foam that rises to the top. The long cooking time is key to extracting deep flavors.
Step 3: Season the Broth
After simmering, strain the broth to remove solids. Return the liquid to the pot and add soy sauce, mirin, and sugar. Adjust the seasoning to taste. The broth should be savory with a hint of sweetness.
Tips and Tricks
For an even richer broth, consider adding a piece of kombu (dried kelp) during the simmering process. Another tip is to roast the bones before simmering for a deeper color and flavor. Lastly, don’t rush the simmering process; patience is rewarded with a more flavorful broth.
Recipe Variations
- Add a soft-boiled egg for extra protein.
- Include sliced mushrooms for an earthy flavor.
- Top with nori (dried seaweed) for a traditional touch.
Frequently Asked Questions
Can I use beef bones instead of chicken?
Absolutely! Beef bones will give the broth a richer, more robust flavor. Just adjust the cooking time as beef bones may require longer to extract all the flavors.
How can I make this broth vegetarian?
Replace the chicken bones with a combination of shiitake mushrooms and kombu for a vegetarian version that’s still packed with umami.
Can I freeze the broth?
Yes, this broth freezes beautifully. Just cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
Summary
This shoyu ramen broth recipe is a labor of love that yields a deeply flavorful and aromatic base for your homemade ramen. Perfect for customizing with your favorite toppings.