ramen broth

It's not easy or fast, but this recipe will make everything you need for a warming bowl of classic chintan shoyu ramen.

Pressure Cooker Chintan Shoyu Ramen Recipe

For the Cured Pork Belly:

(95 grams) granulated sugar

grams) skinless pork belly (see note)

For the Tare:

kombu (7 grams; about

(500 milliliters) water

(30 grams) shaved katsuobushi flakes

(350 milliliters) dry sake

(350 milliliters) dark Japanese soy sauce (koikuchi)

For the Broth:

chicken

leek

onion (about 11 ounces; 310 grams), peeled and diced

carrot

garlic, minced

For the Aroma Oil:

(120 milliliters) reserved rendered fat

garlic, sliced

ginger,

lemon

For Serving (see note):

servings of ramen noodles,

white pepper,

scallions, sliced as thinly as possible

pork

Ajitsuke tamago (optional)

For the Cured Pork Belly, at Least 8 and up to 24 Hours Before Cooking: Combine salt and sugar in a bowl and stir to mix thoroughly. Sprinkle pork belly all over with sugar-and-salt mixture, then shake off any excess. Place in a zip-top bag and store in the refrigerator at least 8 and up to 24 hours.

For the Tare, at Least 8 and up to 24 Hours Before Cooking: Combine kombu and water for the tare in a covered container and store in the refrigerator at least 8 and up to 24 hours.

For the Broth: Place chicken in a pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) Rinse cured pork belly of salt and sugar, then add to pot, nestling it on top (the pork belly does not have to be submerged). Cover pressure cooker, bring to low pressure, and cook for 40 minutes. Allow pressure cooker to depressurize naturally.

In a large heatproof bowl, combine leek, onion, carrot, garlic, and ginger. Using tongs and a spatula, carefully transfer pork belly to a plate or rimmed baking sheet. Carefully pour broth through a fine-mesh strainer into the bowl of chopped vegetables. (Reserve all chicken bones and meat for a second broth, if desired; see note.) Stir broth once, then add the kombu for the broth and stir again. Let broth steep for 45 minutes.

Strain broth into a large, clean mixing bowl, then decant into pint or other storage containers. (Reserve chopped vegetables and kombu for a second broth, if desired; see note.) Cover containers and place in refrigerator.

For the Tare: Transfer kombu and its soaking water to a medium saucepan and bring to a bare simmer over medium-high heat. Remove from heat and add katsuobushi flakes. Let dashi steep 3 minutes.

Strain dashi into a small mixing bowl through a cheesecloth- or coffee filter–lined fine-mesh strainer, pressing on the solids to extract as much liquid as possible. You should have about 1 1/2 cups (350ml) of dashi. If you have less than that, top up with water to make 1 1/2 cups (350ml).

In a saucepan, combine dashi with sake and soy sauce and bring to a boil over high heat. Reduce heat to maintain a steady simmer and cook until reduced by half, or until you have about 2 1/4 cups (525ml) of liquid. Transfer to a heatproof container and set aside.

For the Aroma Oil: Scoop off the top layer of congealed fat from the broth and place it in a saucepan over medium-low heat. (Don't worry if some broth gets in there, too.) You should have about 1/2 cup (120ml) rendered fat; if you do not, either add a handful of small pieces of solid fat trimmed from the cooked pork belly and cook it in the rendered fat until it renders enough additional fat to make 1/2 cup (120ml), or supplement with a neutral oil like vegetable oil. (If you add extra fat from the belly, there's no need to remove it until you strain in the next step.)

When the fat is hot, add sliced garlic and minced ginger. Sauté until fragrant, but not brown. Place lemon zest in the bottom of a fine-mesh strainer set over a heatproof bowl. Pour the hot aroma oil through the strainer, pressing on the solids to extract as much fat as possible; discard solids. Set aroma oil aside.

To Assemble the Ramen Bowls: Bring a large pot of unsalted water to boil over high heat. Place broth in a separate pot and bring to a simmer over high heat; try not to let the broth boil, as boiling will make it more opaque. Set out containers of tare, aroma oil, and freshly ground white pepper, along with appropriate measuring spoons and serving bowls, and make sure all garnishes and toppings are close at hand.

Ladle 5 ounces (150ml) boiling water into each serving bowl to warm it. After 30 seconds, place noodles in the pot of boiling water and stir vigorously with chopsticks or tongs to prevent sticking. 

Discard water in serving bowls. Place 2 tablespoons (30ml) tare, 2 teaspoons (10ml) aroma oil, 1/8 teaspoon white pepper, and a pinch of sliced scallions in the bottom of each serving bowl. Add about 1 1/2 cups (350ml) hot broth to each bowl.

When noodles are cooked, drain them thoroughly using a fine-mesh strainer or noodle basket, shaking off as much excess water as possible, then place a serving of noodles in each bowl of hot broth. Stir noodles with chopsticks or tongs, then lift and fold noodles over. Garnish with sliced pork belly, more scallions, ajitsuke tamago (if using), and whatever other toppings you have at hand. Serve immediately.

My version of Ramen Broth is made from a combination of pork bones, chicken carcasses and bonito flakes. It takes a few hours to make but it is not very difficult. You just have to be patient and pay attention to detail. See note 8 for making Ramen Broth using a slow cooker or a pressure cooker.I also added instructions for how to make a soy sauce flavouring base to make shōyu ramen (soy sauce flavoured) soup. Also check out my Shio Ramen and Miso Ramen recipes.

Home-made Ramen Broth Recipe

chicken carcasses ((about

pork soup bones ((note 1))

onion (, peeled)

shallots/scallions (green part only)

3cm/1¼” cube ginger (,

garlic

bonito flakes

tbsp konbu soy sauce ((note 3))

mirin

flavour

Rame Broth

egg noodles ((note 4))

Yakibuta (Braised Pork)

egg (, halved)

tbsp finley julienned shallots/scallions (, curled in iced water)

10cm x 10cm/4" x 4" nori (roasted seaweed sheet)

Bring 4L/8.5pt of water in a pot to a boil. Add chicken and pork bones and boil for 10 minutes. A lot of scum will surface.

Drain and wash the bones under running cold water one by one, removing coagulated blood, guts along the spine of the chicken and other brown dirty bits.

Add the cleaned bones, the rest of the Ramen Broth ingredients excluding bonito flakes  to a large pot with 4L/8.5pt water, and bring it to a boil.

When scum surfaces, occasionally scoop it off gently using a ladle (note 5). Do not mix the broth with the ladle when removing the scum as it will cause the broth to become cloudy.

After removing the scum 4-5 times, turn down the heat to simmer gently.

While simmering, remove scum a few more times in the beginning if required.

Simmer for 2 hours with a lid on but allowing for slight ventilation. Then add a bag of bonito flakes. Simmer for a couple of minutes.

Turn the heat off. Put the broth through a sieve and collect only the liquid.

Makes about 1.6L/3.4pt of soup (note 6).

Ramen Broth (see note 8 &amp; 9 to make Ramen Broth using slow cooker/pressure cooker)

Place soy sauce and mirin in a serving bowl.&nbsp;

Boil water in a sauce pan and cook noodles and drain.

Add Ramen Broth to the bowl, mix. Taste test the soup and adjust with salt.

Add the noodles. Place topping of your choice and serve immediately.&nbsp;

Making Shōyu Ramen (note 7)

Ramen restaurant like complex rich flavoured ramen broth can be made at home. Follow my tips and secrets to make robust with umami broth.

Basic Ramen Broth

Kelp

Bonito flake (* or 1 cup)

shiitake mushrooms

water

Chicken carcassess (*1)

Chicken wings

onion

ginger

Scallions chopped into one third length

sake

Dashi stock (*2)

tbsp Sake (*3)

tbsp Mirin (*4)

Salt

2.5 tbsp Chashu leftover sauce (*5)

tbsp finely chopped ginger

white part of scallion

peanut butter (*All natural, no sugar added)

tsp Rayu Chilli oil

Miso paste (*14)

Place all ingredients in a large jar, pour in the water.

Put  a lid on, and soak the dashi ingredients overnight.

Overnight Dashi Stock *6

Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood.

Boil the water (not listed in the ingredients) in a large pot, poach the chicken carcasses and wings for about 30 seconds or till the chicken colour becomes white.

Strain the the chicken carcasses and wings. Discard the poaching water.

Place all ingredients in a large pot, pour in the water and bring it to boil over high heat. *7

Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup. *8

Simmer gently over low heat for about 3 hours. *9

Chicken Broth

Occasionally, remove the scum that forms on the top of the soup and keep adding the overnight dashi stock as needed.

Once it has simmered for 3 hours, add the remaining of the overnight dashi stock with kelp, bonito flakes and shiitake mushrooms. Remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.

Simmer gently again for further 2 hours.

Remove from heat and strain the soup into another large pot or bowl with a sieve lined with kitchen paper towel.  *10

The broth should be reduced to about 10cups/2.5L *11

Use straight away for ramen soup or store in the fridge or freezer. *12

Ramen Broth

Combine all ingredients and stir to dissolve the salt.

Place 2.5 tbsp of combined shio tare in a ramen bowl.

Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.

Shio Tare

Place 3 tbsp shoyu tare in a ramen bowl.

Shoyu Tare

Place all ingredients in a small container.  Beat all ingredients with a stick blender or food processor until it become creamy.

Transfer the mixture into a small saucepan and cook over low heat for about 3 minutes.

Keep stirring constantly to avoid it burning.

Turn the heat off and add miso paste. Combine all together well. *13

Place 2 tbsp of miso tare in a ramen bowl. Pour 2 cups/500ml ramen broth.

Stir well to dissolve the miso tare into ramen broth.

Miso Tare

https://content.jwplatform.com/videos/xxUgQDRK.mp4

how to make flavourful ramen broth at home

Want to recreate the Momofuku ramen experience at home? Following this step-by-step, detailed recipe will elevate your ramen game to celebrity chef levels.

How to Make Momofuku Ramen Broth

kombu

dried shiitake caps (not sliced shiitakes)

oz smoked bacon

green onions, (cut in 2-inch (5 cm) logs)

onion,

carrot,

tbsp Japanese soy sauce ((shoyu))

mirin ((cooking rice wine))

tbsp kosher salt,

Add the water to a large stockpot and set over high heat. Rinse the kombu under running water, then add it to the water. Bring the water to a simmer, then turn off the heat. Cover and let steep for 10 minutes.

Fish out the kombu from the pot. See recipe notes, below, to learn how you can reuse this kombu in a quick salad. (If you do not want to reuse the kombu, discard it.)

Rinse the dried shiitake under cold running water, then add them to the pot. Turn the heat back on to high heat, bring to a boil, then lower the heat. Simmer for 30 minutes.

Using a slotted spoon, remove the skiitakes from the pot. Transfer the shiitakes to a bowl and save them to make Pickled Shiitakes (get this recipe at the bottom of my main Momofuku Ramen post.)

Add the chicken thighs and/or drumsticks to the pot. Adjust the heat level to keep the broth at a gentle simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth while the chicken is simmering and replenish the water as necessary to keep the chicken covered throughout.

After about 1 hour, test the chicken: the meat should pull away from the bones easily. If it doesn’t, simmer until you reach that stage. Using a slotted spoon, remove the chicken from the pot and transfer to a plate. Let the chicken legs cool for a bit, then pull all the meat off and save it to serve over the ramen later.

While the chicken simmers, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the skin off the pieces of pork bones you’re using, if there’s any, but leave the fat on. Set the pork bones on the baking sheet and roast for 30 minutes, or until the bones are golden brown.

Transfer the roasted pork bones to the broth. Add the bacon and adjust the heat level to keep the broth to a simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth and replenish with water to keep the broth at the same level throughout. After 45 minutes, fish out the bacon and discard it. Keep simmering the pork meat and bones for 1 hours, replenishing the water as needed. Add the green onions, onion, and carrot to the pot, and simmer for 1 hour more.

Remove and discard spent bones and vegetables. Pass the broth through a fine mesh strainer lined with cheesecloth. Pour the broth back in the pot.

In a small bowl, whisk together the ramen seasoning ingredients. If necessary, microwave the mixture for a few seconds to make sure the salt melts into the sauce.

For the ramen broth:

Stir about half of the ramen seasoning into the broth. Taste and adjust to your taste. Remember David Chang’s advice: the ramen broth should be “not quite too salty but almost.” The flavor of your ramen broth depends on the type of bones and the saltiness of the bacon you used, so taste, trust your instinct, and adjust as needed.

STORAGE AND FREEZING INSTRUCTIONS: Store the ramen broth in airtight containers in portions (remember you’ll need 2 cups/500 ml per serving.) Refrigerate until cold. You can keep the ramen broth refrigerated for up to 4 days, or freeze it for up to 1 month (or more, if you have a chest freezer.)

A layer of fat will float to the top of the ramen broth and harden as it cools. Do not discard the fat. This fat is what makes this broth so delicious and flavorful. This fat will melt back into the broth as you reheat it before serving.

If you have limited storage capacity, you can save on space by simmering the broth further, until it is reduced by half. This means that you’ll store 1 cup (250 ml) broth per portion. Make sure to add a note on the container to remember to stir 1 cup (250 ml) water back into the broth (per portion) as you reheat it for service.

Recipe adapted from David Chang, Momofuku cookbook.

Season the ramen broth:

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Home-made Ramen Broth Recipe

Basic Ramen Broth

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