Homemade Ramen Broth
There are many different types of ramen broth, from rich ones made from long-simmered pork bones to lighter ones that rely on miso for much of their flavor. Shoyu (soy sauce) broth, however, is the type that is most familiar to most ramen lovers, and is so easy to make that you may never use the seasoning packets that come with packaged ramen noodles again. Kombu is a type of kelp that is ubiquitous in Japanese cooking, used for everything from making dashi (stock) to being toasted and sprinkled on other foods as a garnish. It is available at most grocers and health food stores.
- 2 Tbs. vegetable oil
- 2 lemongrass stalks, thinly sliced
- 4 green onions, white and light green portions, thinly sliced
- 6 garlic cloves, minced
- 2 jalapeño chiles, thinly sliced
- 8 cups (64 fl. oz./1 l) chicken broth
- 1/4 cup (2 fl. oz./60 ml) mirin
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/4 cup (2 oz./60 g) white or yellow miso paste
- 2 pieces dried kombu
In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.
Williams Sonoma Test Kitchen