Shoyu Ramen Broth

 
Shoyu Ramen Broth

A 20-minute recipe for making one of the most cherished and deeply flavorful ramen broths.
Prep Time 5 minutes
Cook Time 10 minutes
Steeping Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Marissa Stevens

Ingredients
* 2 cups water
* ¼ ounce dried kombu 7g
* ¼ ounce dried bonito flakes 7g, or a lightly rounded, loosely filled ½ cup dry measure (also called shaved katsobushi
* 2 cups Pork Broth
* 2 cups Chicken Broth (I have been known to use all chicken or beef broth and broth, stock, and bone stock are all good)
* 6 tablespoons soy sauce plus more to taste
* 1 tablespoon unseasoned rice vinegar
* 1 tablespoon mirin

Either add toasted Sesame oil to taste in the whole batch, or better yet, add it to the individual bowls when served.

Instructions
* In a medium saucepan, combine water and kombu; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use). Return liquid (dashi) to saucepan and add remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar and mirin). Bring to simmer. Serve immediately (see post for assembling a shoyu ramen bowl) or cool and refrigerate for up to 1 week or freeze for up to 1 month.