This is my go-to recipe for ramen broth. It’s a fairly simplistic recipe as far as ramen goes – I’d place it somewhere between a real, multi-day broth cook, and a decent packaged broth. For what it is, my family and I find it to be quite delicious, and it doesn’t require hours upon hours of work, which is sometimes a necessary consideration when you have a toddler and a baby running and crawling around and you have a craving for ramen. I’ve been tweaking this recipe for years, and this is my current version. It’s very adaptable, the base components being the Hon Dashi and chicken broth. Other than those two things, you can do just about whatever you want to it!
Servings: About 4
- 1/2 Medium Sweet Onion
- 1-2 Inches Ginger Root (or 1/2 tsp ginger powder)
- 2 Cloves Garlic (or 1/2 tsp garlic powder)
- 1/3 cup Saké
- 2 cups Water
- 2 tsp Hon Dashi
- 2 tbsp Toasted Sesame Oil
- 6 tbsp Shoyu
- 4 cups Chicken Stock
Bring the broth to a near-boil, then let it simmer for 30 minutes. This will infuse all the flavors together.
Trust me, your entire family will love it.