Bright Lemon Ramen Broth

• •6 cups Water
• •4 inch piece Kombu
• •4 large Dried Shiitake Mushrooms
• •4 cups Chicken or Vegetable Broth (low sodium)
• •2 inch piece, thinly sliced Fresh Ginger
• •4 cloves, smashed Garlic
• •4 stalks, white parts roughly chopped, green parts thinly sliced for garnish Spring Onions
• •2 medium, 1 thinly sliced, 1 juiced and zested Lemon
• •2 tablespoons Mirin
• •3 tablespoons, to taste Soy Sauce (or Tamari for gluten-free)
• •to taste Salt
• •pinch White Pepper

Instructions

1. 1

   Begin by preparing the dashi base. In a large pot, combine 6 cups of water, the kombu, and dried shiitake mushrooms. Let soak for at least 15 minutes to rehydrate the mushrooms and soften the kombu.

2. 2

   Place the pot over medium-low heat. Slowly bring the water to a gentle simmer, just until small bubbles form around the edges. Do not boil vigorously. Immediately remove the kombu just before it reaches a rolling boil (about 10-15 minutes). Continue to simmer the shiitake mushrooms for another 10 minutes.

3. 3

   Remove the shiitake mushrooms (they can be reserved for other dishes or thinly sliced and added back to the ramen later). Add the 4 cups of chicken or vegetable broth, sliced ginger, smashed garlic, white parts of the spring onions, and the thinly sliced lemon to the pot. Bring to a gentle simmer again.

4. 4

   Reduce heat to low, cover, and let the broth gently infuse for 15-20 minutes. This allows the aromatics and lemon slices to release their flavors without becoming bitter.

5. 5

   Strain the broth through a fine-mesh sieve into a clean pot or heat-proof bowl, discarding all the solids (ginger, garlic, spring onion whites, lemon slices). This ensures a clear, vibrant broth.

6. 6

   Return the clear broth to the pot. Stir in the mirin, 3 tablespoons of soy sauce, the fresh lemon juice from one lemon, and the lemon zest from one lemon. Taste and adjust seasoning, adding more soy sauce or a pinch of salt if needed. A pinch of white pepper can also be added for a subtle kick.

7. 7

   Keep the Bright Lemon Ramen Broth hot until ready to serve. Serve as the foundation for your ramen, adding cooked noodles, your favorite proteins (like chicken or tofu), soft-boiled eggs, and garnish generously with the thinly sliced green parts of the spring onions and extra lemon zest.

Chef's Tips

• 💡Do not boil the kombu vigorously, as this can release unpleasant flavors. Remove it just as the water begins to simmer.
• 💡For an even clearer broth, you can skim any foam that rises to the surface during simmering.
• 💡Adjust the amount of lemon juice and zest to your preference; some prefer a bolder citrus kick, others a more subtle hint.
• 💡This broth is excellent for meal prepping. Make a larger batch and store it in the refrigerator for up to 3-4 days, or freeze for longer storage.
• 💡Consider adding a dash of good quality sesame oil or chili oil to the finished bowl for an extra layer of aroma and flavor.