Shoyu Ramen Broth

A clear, amber-colored broth primarily seasoned with soy sauce (shoyu), often chicken-based, offering a deep umami flavor that is lighter than Tonkotsu.

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.