Shoyu Ramen Broth

2 cups water

¼ ounce dried kombu (7g)

¼ ounce dried bonito flakes

2 cups pork broth (low sodium, ideally homemade Pork Bone Broth)

2 cups chicken broth (low sodium, ideally homemade Chicken Broth)

6 tablespoons soy sauce (plus more to taste)

1 tablespoon unseasoned rice vinegar

1 tablespoon mirin

In a medium saucepan, combine water and kombu; bring to simmer over medium heat.
Remove from heat and stir in bonito flakes; let stand 5 minutes.
Using a fine mesh strainer, strain out and discard solids (or reserve for a second use).
Return liquid (dashi) to saucepan and add remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar and mirin).
Bring to simmer.
Serve immediately or cool and refrigerate for up to 1 week or freeze for up to 1 month.

Course🥣Base

Diets🥩Carnivore...

Category🍵Broth

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h