Recipe for Shoyu Ramen Broth

A savory Japanese soup base made with chicken stock, soy sauce, and aromatic vegetables.

Ingredients

• 2 Liters chicken stock
• 100 milliliters soy sauce
• 30 milliliters mirin
• 1 onion
• 50 grams ginger
• 4 garlic cloves
• 10 grams dried mushrooms

Preparation

1. Place the chicken stock, onion, ginger, garlic, and mushrooms in a large pot
2. Bring the liquid to a boil then reduce heat to low simmer
3. Cook for ninety minutes to extract all the flavors from the vegetables
4. Strain the broth through a fine sieve into a clean cooking pot
5. Stir in the soy sauce and mirin then adjust salt to taste
6. Keep the broth simmering until you are ready to serve the noodles

Tips

• Char the onion and ginger before adding to the pot for depth
• Use high quality Japanese soy sauce for the most authentic flavor profile
• Do not let the broth boil rapidly after adding soy to keep it clear