Shoyu Ramen Broth

Ingredients

• 1 stewing chicken (Whole chicken; alternatively use 3 lb chicken bones.)
• 1 piece kombu (For the broth.)
• 0.25 cup dried scallops (Optional if the broth is too fishy; for the broth.)
• 0.25 cup anchovies (Adjust the amount to taste; for the broth.)
• 0.25 cup bonito flakes (For the broth.)
• 0.25 cup dried shrimp (Adjust the amount to taste; for the broth.)
• 0.5 inch ginger (Thinly sliced; for the broth.)
• 3 qt water (About 3 quarts, for the broth.)
• 1 cup soy sauce (For the tare.)
• 1 piece kombu (For the tare.)
• 0.5 cup mirin (For the tare.)
• 0.5 cup sake (For the tare.)
• 8 scallions (For the tare.)
• 0.5 cup bonito flakes (For the tare.)
• 0.25 cup sugar (For the tare.)
• 0.5 inch ginger (Thinly sliced; for the tare.)
• 8 garlic (Crushed; the source says “8 gloves garlic.” For the tare.)
• cooked ramen noodles (Amount not specified.)
• chashu (Optional topping; the source links to a separate recipe.)
• menma (Optional topping; amount not specified.)
• corn (Optional topping; amount not specified.)
• toasted seaweed (Optional topping; amount not specified.)
• soft-boiled egg (Optional topping; amount not specified.)
• green onions (For garnish; amount not specified.)

Steps

1. 1

   Place the whole stewing chicken, or the chicken bones, kombu, dried scallops, anchovies, bonito flakes, dried shrimp, and sliced ginger in a pressure cooker. Add about 3 quarts of water.

2. 2

   Select the pressure cooker's soup setting and set the timer for 90 minutes.

3. 3

   Strain the cooked broth through a colander or fine-mesh sieve.

4. 4

   Skim the fatty oil from the surface of the broth, then set the broth aside.

5. 5

   Place the soy sauce, kombu, mirin, sake, scallions, bonito flakes, sugar, sliced ginger, and crushed garlic in a medium saucepan over high heat.

6. 6

   Bring the tare mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

7. 7

   Strain the tare through a fine-mesh sieve into a bowl.

8. 8

   For each serving, add 2 tablespoons of tare to a large bowl.

9. 9

   Ladle about 2 cups of the prepared broth into the bowl with the tare.

10. 10

    Add the cooked ramen noodles.

11. 11

    Taste the broth and add more tare if needed.

12. 12

    Add toppings such as chashu, menma, corn, toasted seaweed, or a soft-boiled egg, as desired.

13. 13

    Garnish with green onions and serve.

Notes

The source does not specify the amount of ramen noodles or toppings. Adjust the dried seafood quantities, especially the dried scallops, anchovies, and dried shrimp, if you prefer a less fishy flavor. The broth and tare are prepared separately and combined per bowl.

Nutrition per serving

• main
• soup
• ramen
• Japanese-inspired
• pressure-cooked
• make-ahead
• adjustable-spice
• family-style