Shoyu Ramen Broth

Name: Shoyu Ramen Broth
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups water; 1/4 ounce dried kombu (7g (recipe note #1)); 1/4 ounce dried bonito flakes; 2 cups pork broth (low sodium, ideally homemade Pork Bone Broth); 2 cups chicken broth (low sodium, ideally homemade Chicken Broth); 6 tablespoons soy sauce (plus more to taste); 1 tablespoon unseasoned rice vinegar; 1 tablespoon mirin

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Marissa Stevens

comfort food cravings gluten free

Ingredients

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2 cups water1/4 ounce dried kombu (7 grams (recipe note1/4 ounce dried bonito flakes2 cups pork broth (low sodium, ideally homemade Pork Bone Broth)2 cups chicken broth (low sodium, ideally homemade Chicken Broth)6 tablespoons soy sauce (plus more to taste)1 tablespoon unseasoned rice vinegar1 tablespoon mirin

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Instructions

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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.