Homemade Shoyu Ramen

What You'll Need

• 4 cups filtered water

• 1 sheet (about 7g) dried kombu

• 1/2 cup dried bonito flakes

• 2 cups low-sodium pork broth (homemade see our recipe) or store-bought

• 2 cups low-sodium chicken broth (homemade see our recipe) or store-bought

• 3 tablespoons soy sauce

• 1 tablespoon mirin

• 1 teaspoon unseasoned rice vinegar

• Your favorite store bought ramen noodle

Let's Cook

1. Prepare Dashi Base: In a medium saucepan, combine water and kombu. Heat over medium until just before boiling. Remove from heat and discard the kombu.

2. Add Bonito Flakes: Stir in the bonito flakes and let steep for 5 minutes. Strain the mixture through a fine-mesh sieve into a clean saucepan.

3. Combine Broths: Add the pork and chicken broths to the dashi. Bring to a simmer over medium heat.

4. Season: Stir in soy sauce, mirin, and rice vinegar. Simmer for an additional 5 minutes to meld flavors.

5. Serve: Ladle the broth into bowls and proceed with your favorite ramen toppings.

For a complete ramen experience, consider adding toppings such as:

• Soft-boiled eggs

• Chashu pork or other proteins

• Bok choy or spinach

• Bamboo shoots

• Green onions

• Sesame seeds

• Nori (seaweed)

• Corn