Home-Made Ramen Broth

japan.recipetineats.com

Julie Wurf

I love cooking for one or two so that's the main focus of my collection

Ramen Broth

1 to 1.2kg/2.2 to 2.6lb chicken carcasses (about 3 carcasses in total)

1kg/2.2lb pork soup bones (note 1)

1 onion , peeled

3 green onions green part only

3cm/1¼” cube ginger , cut in half

2 cloves garlic

10g/0.4oz bonito flakes in a spice bag (note 2)

Shōyu Ramen Broth

2 tbsp konbu soy sauce (note 3)

1½ tsp mirin

salt to adjust flavour

300 to 400ml/10-13.5oz Ramen Broth in this recipe , boiling hot

Shōyu Ramen Noodles and Toppings (note7)

80 to 100g/2.8-3.5oz fresh thin egg noodles (note 4)

2 to 3 slices Yakibuta (Braised Pork)

1 Ramen Egg (Ajitsuke Tamago) , halved

2 tbsp shiraga negi finely julienned green onion, curled in iced water

1 10cm2/4"2 yakinori (roasted seaweed sheet)

Directions at japan.recipetineats.com

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