Traditional Japanese Broth For Ramen Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This traditional Japanese broth for ramen soup recipe is a classic and essential component of authentic ramen dishes. Made with carefully selected ingredients, this flavorful broth forms the base for a delicious and comforting bowl of ramen. Bursting with umami flavors, this recipe combines rich bone broth, soy sauce, mirin, and other seasonings to create a savory and aromatic broth that will elevate your ramen experience. Whether you're a ramen enthusiast or new to the world of Japanese cuisine, this recipe guarantees a satisfying and authentic bowl of ramen.

Keywords: traditional, Japanese, broth, ramen soup, recipe

Traditional japanese broth for ramen soup recipe details

Traditional japanese broth for ramen soup recipe, recipe Rating: 4.7
Number of votes:127

Soup for traditional Japanese Shouyu (Soya sauce) Ramen. See serving suggestions for how to complement the broth with noodles, pork, and garnishes. Great for when you’re sick!
Ready in: 2 hours 20 mins

Ingredients

Serves: 6

• 2 1/3 quarts water
• 3 1/2 pounds chicken and pork bones
• 6 to 8 (3-inch) pieces ginger root
• 2 carrots, quartered
• 2 stalks leek, quartered
• 3/8 cup soya sauce
• 2 tablespoons oyster sauce
• 1/2 cup sake
• Salt and pepper to taste
• Sugar to taste

Preparation method

Prep: 20 mins | Cook: 2 hours

1. In a very large soup pot, bring the water to a boil. Add the bones, ginger, carrot and leek and turn heat to medium low.
2. Boil for at least 2 hours. Boiling for longer is better but the longer you boil the more water you’ll need to add to maintain the volume as the soup evaporates. The water should only reduce by about 40% before you strain and serve. During boiling, be sure to remove scum from the top every 20 minutes.
3. After approximately 1 hour of boiling, add soya sauce, oyster sauce and sake.
4. Once boiling is completed, strain soup through cloth towel. This should remove all the scum from the soup.
5. Pour strained broth into fresh pot and bring to boil adding pepper, sugar and salt for taste. If needed also add extra sake and/or soya.
6. ITADAKIMASU!!!Serving Suggestions

Serve the soup hot with noodles and garnish with freshly chopped spring onions or leeks, nori (seaweed), bean sprouts, menma (preserved bamboo shoot), boiled egg and some char siew (cha shu) pork. You could use chicken and shrimp would also be ok. Marinade the meat with soya sauce, pepper and something sweet (sugar or honey) and pan fry. Then slice meat and place on noodles. Traditionally ramen is served with pork and you can find char siew at most Chinese butcheries. There is also pre-packaged char siew especially for ramen. You should be able to find these and the other asian ingredients at your local asian supermarket.