Shoyu Ramen Broth

• •1.5 kg Chicken bones/carcass (backs, wings, necks)
• •3.5 liters Cold water
• •3 stalks, roughly chopped Green onions (white and light green parts)
• •50 g, sliced Fresh ginger
• •5 smashed Garlic cloves
• •1 medium, halved Yellow onion
• •10 cm piece Kombu (dried kelp)
• •3 medium, rehydrated (reserve soaking liquid) Dried shiitake mushrooms
• •60 ml Sake (cooking sake)
• •120 ml Japanese soy sauce (shoyu)
• •60 ml Mirin
• •60 ml Sake (for tare)
• •1 teaspoon Sugar
• •2 tablespoons (or water) Reserved shiitake mushroom soaking liquid
• •5 cm (optional) Small piece of kombu (for tare)
• •100 g (or neutral oil: 2 tablespoons) Chicken skin or fat (for aromatic oil)
• •1 stalk, finely chopped Green onion (green parts, for aromatic oil)
• •1 small slice, crushed Fresh ginger (for aromatic oil)

Instructions

1. 1

   Rinse chicken bones/carcass thoroughly under cold water. For a clearer broth, you can blanch them: place chicken in a large pot, cover with cold water, bring to a rolling boil for 5 minutes. Drain, rinse chicken and pot to remove impurities.

2. 2

   Return rinsed chicken to the clean large pot. Add cold water, green onions (white/light green parts), sliced ginger, smashed garlic, halved onion, kombu, and rehydrated shiitake mushrooms. Add sake.

3. 3

   Bring the pot to a gentle boil over medium-high heat, then immediately reduce heat to the lowest setting to maintain a very gentle simmer. Skim off any foam or scum that rises to the surface frequently during the first hour to ensure a clear broth. Continue to simmer gently for 2.5 to 3 hours, ensuring the liquid never boils vigorously.

4. 4

   While the broth simmers, prepare the Shoyu Tare: Combine Japanese soy sauce, mirin, sake, sugar, and reserved shiitake mushroom soaking liquid (or water) in a small saucepan. If using, add the small piece of kombu. Gently heat over low heat, stirring until the sugar dissolves. Do not boil vigorously. Remove from heat and let cool. Remove kombu before serving.

5. 5

   Prepare the Aromatic Oil (Optional): If using chicken skin/fat, render it in a small pan over low heat until crispy and the fat has melted. Strain out the crispy bits. If using neutral oil, heat it gently. Add finely chopped green onion (green parts) and crushed ginger to the oil. Cook over very low heat until fragrant (about 5-7 minutes), then strain the oil, discarding the aromatics.

6. 6

   Once the broth has simmered, carefully remove the kombu (it can make the broth bitter if overcooked) and shiitake mushrooms (can be sliced and used as a topping). Strain the broth through a fine-mesh sieve, optionally lined with cheesecloth for extra clarity, into a clean pot or heatproof container. Discard all remaining solids.

7. 7

   To serve, gently reheat the strained broth. For each serving bowl, add 2-3 tablespoons of the Shoyu Tare (adjust to taste). Ladle about 350-400 ml (1.5 cups) of hot broth into the bowl and stir well. Drizzle 1-2 teaspoons of the prepared aromatic oil on top. The broth is now ready to be served as the base for your ramen, with noodles and desired toppings.

Chef's Tips

• 💡Skim off foam and scum frequently during the initial simmering phase to ensure a beautifully clear broth.
• 💡Maintain a very gentle simmer; a rolling boil will emulsify fats and lead to a cloudy broth.
• 💡Do not add salt to the main broth during cooking. All seasoning comes from the tare, allowing for precise flavor control per serving.
• 💡The Shoyu Tare and Aromatic Oil can be prepared in advance and stored in airtight containers in the refrigerator for up to a week.
• 💡Adjust the amount of tare and aromatic oil per bowl to suit individual taste preferences.