Savory Shoyu Broth

• •6 cups Water
• •500 grams Chicken Wings
• •15 grams Kombu (dried kelp)
• •3 medium Dried Shiitake Mushrooms
• •1 inch knob, thinly sliced Fresh Ginger
• •3 cloves, smashed Garlic
• •2 stalks, roughly chopped (reserve greens for aroma oil) Green Onions (whites only)
• •25 grams Katsuobushi (bonito flakes)
• •1 cup (120 ml) Soy Sauce (Japanese shoyu)
• •1 cup (60 ml) Mirin
• •1 cup (60 ml) Sake (cooking or drinking)
• •1 teaspoon (optional) Granulated Sugar
• •1 teaspoon (optional) MSG (Monosodium Glutamate)
• •To taste Salt
• •2 tablespoons Neutral Oil (for aroma oil)
• •from 1 stalk, thinly sliced Green Onion Greens (for aroma oil)
• •1 small slice, julienned Fresh Ginger (for aroma oil)
• •1 clove, thinly sliced Garlic (for aroma oil)

Instructions

1. 1

   Prepare Chicken (Optional but Recommended): Bring a small pot of water to a boil. Add chicken wings and blanch for 2-3 minutes to remove impurities. Drain and rinse thoroughly under cold water. This helps create a clearer broth.

2. 2

   Start the Broth Base: In a large pot (approx. 3-4 quart capacity), combine 6 cups of water, the blanched chicken wings, kombu, dried shiitake mushrooms, sliced ginger, smashed garlic, and green onion whites.

3. 3

   Simmer for Flavor: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover partially, and let it gently simmer for 20 minutes. Do not boil vigorously, as this can make the broth cloudy. Skim off any scum that rises to the surface during simmering for a clearer broth.

4. 4

   Remove Kombu and Add Katsuobushi: After 20 minutes, carefully remove and discard the kombu (it can make the broth slimy if overcooked). Increase heat slightly to bring the broth back to a gentle simmer, then add the katsuobushi (bonito flakes). Stir gently, then immediately turn off the heat. Let the katsuobushi steep for 3-5 minutes.

5. 5

   Strain the Broth: Line a fine-mesh sieve with a cheesecloth (or use a very fine sieve) and carefully strain the broth into a clean pot or heatproof bowl. Discard all solids (chicken, shiitake, katsuobushi, aromatics). You should have a clear, golden broth.

6. 6

   Season the Shoyu Broth: Return the strained clear broth to the clean pot. Add the soy sauce, mirin, sake, sugar (if using), and MSG (if using). Bring the broth to a very gentle simmer and taste. Adjust seasoning with more soy sauce or a pinch of salt if needed. The broth should be savory, slightly sweet, and deeply umami.

7. 7

   Prepare Aroma Oil (Optional but Recommended): While the broth is simmering, heat the neutral oil in a small pan over medium-low heat. Add the thinly sliced green onion greens, julienned ginger, and sliced garlic. Cook gently until the aromatics are fragrant and slightly crispy, about 3-5 minutes. Be careful not to burn them.

8. 8

   Serve: Ladle the hot Savory Shoyu Broth into individual serving bowls. Drizzle a small amount of the prepared aroma oil over each serving just before enjoying. This broth is perfect on its own or as a base for your favorite ramen toppings.

Chef's Tips

• 💡Quality Ingredients: Use good quality soy sauce (Japanese shoyu), mirin, and sake for the best flavor. These make a significant difference.
• 💡Clarity is Key: Blanching chicken and gently simmering without boiling helps maintain a clear broth. Skimming impurities is also important for a beautiful presentation.
• 💡Customization: Adjust the amount of soy sauce, mirin, and sugar to suit your preference. For an extra layer of complexity, a dash of white pepper can be added.
• 💡MSG for Authenticity: While optional, a small amount of MSG is traditionally used in authentic ramen broths to enhance the umami profile significantly, giving it that restaurant-quality depth.
• 💡Storage: The broth can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Thaw gently before reheating.