Updated: Jul 25, 2021
This recipe focuses in on the foundation of a classic Tokyo style Shoyu Ramen. As for toppings I went with the classic soy egg, spring onion and pork chashu to keep things simple. There are 5 elements to ramen, the broth, tare, aroma oil, toppings and finally noodles. Without each element I don't feel you can call whatever you have made ramen...This broth uses the bones from a whole chicken as a base and is perfect if you looking to make ramen on a budget! The things that are needed most when making a good bowl of ramen is time, care and a little finesse...I will break this recipe into day 1 and 2 to make things nice and simple. With all that said let's make Shoyu Ramen!
To serve 4-5
1 whole chicken carcass (800g approx)
1 large leek
1 white onion
1 garlic bulb
4 dry shiitake mushrooms
800ml dashi stock
15g bonito flakes (dashi stock)
15g kombu (dashi stock)
3 dried shitake mushrooms (dashi stock)
100ml light soy
5g bonito flakes
2 dry shitake mushrooms
1 tsp salt
1 tsp sugar
500g pork belly slab
125ml light soy
3 tbsp honey
2 tbsp brown sugar
2 spring onions
4 garlic cloves
2 star anise
Chicken skin from whole chicken
3 garlic cloves
30ml cooking oil
Ramen Noodles for 4 (full ramen recipe here)
1. Before we begin, if you decide to make the ramen noodles from scratch you can find the full recipe here...these should also be made the night before to give the noodles time to rest. Before we get to the broth we need to make dashi, In a pan add 800ml water, 15g kombu and 3 dried shitake mushrooms. Allow to sit for 20 minutes off the heat then place onto a low heat when the time has elapsed. Gently bring up to a low simmer then add 15g of bonito flakes when the dashi reaches approximately 70°c. Remove from the heat again and allow to steep for 20 minutes. When ready drain the stock into a bowl and place to one side.
2. Now let's begin by making the broth for the ramen, place a large pot half full with water onto a high heat and bring up to the boil. When boiling add approximately 800g of chicken carcass bones and boil for 10 minutes. Next drain from the water and clean under cold running water to remove of any impurities.
3. When the bones are clean add to a fresh large pot with 800ml water and 800ml of the dashi stock. Place the pot onto a high heat then add 1 whole chopped leek, 1 peeled white onion, 1 garlic bulb cut in half, 30g sliced ginger and 4 dried shitake mushrooms. When boiling turn the heat down to a simmer and allow the broth to rip for 6 hours without a lid on skimming occasionally if needed. If the broth reduces too much then top up with water to the same approximate level it was before.
4. While waiting for the broth to cook let's make up the tare. In a pan add 100ml light soy, 50ml mirin, 20ml sake, 5g kombu, 5g bonito flakes, 2 dried shitake mushrooms, 1 tsp sugar 1 tsp salt and finally 75ml of water. Allow to sit off the heat for 1 hour then when ready place onto a medium heat and bring the tare up to a low simmer aprroximately 70°c. Cook the tare on low for 10 minutes then pass the tare through a fine strainer into a bowl and allow to cool. When ready store in the refrigerator and the longer left the better the tare will become.
5. Now back to the broth, after a good 6 hours of cooking we should have extracted alll that was needed from the bones and aromats. The broth at this point will be fairly bland so we need to add salt. Season generously as it will take a decent amount of salt, however, we want the taste to be fairly neutral as this is the role of the tare when we add everything together. (Its hard to explain but we want salt to intensify the flavour of chicken without being properly seasoned). When satisfied pass the broth through a fine sieve into a fresh pan and allow to cool. When chilled cover with clingfilm and store in the refrigerator over night.