Shoyu, Miso, and Tonkotsu Ramen Broths
Shoyu, Miso, and Tonkotsu Ramen Broths
Ingredients
For the Shoyu Ramen Broth
- 4 cups chicken stock
- 3 tablespoons soy sauce
- 3 garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
For the Miso Ramen Broth
- 4 cups chicken or pork stock
- 3 tablespoons miso paste
- 3 garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
For the Tonkotsu Ramen Broth
- 1 kg pork bones, preferably trotters or neck bones, blanched
- 6 garlic, whole cloves, lightly smashed
- 2 slices ginger
- 1 large onion, quartered
- 3-4 liters water
- salt, to taste
Instructions
- 1
To prepare the Tonkotsu Ramen Broth: Begin by blanching the pork bones. Place the pork bones in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10-15 minutes, skimming off any scum that rises to the surface. Drain the bones and rinse them thoroughly under cold water to remove any remaining impurities. This step is crucial for a clean-tasting broth.
⏱️ 20 min
- 2
Return the blanched pork bones to the clean pot. Add the garlic cloves, ginger slices, and quartered onion. Pour in 3-4 liters of fresh water, ensuring the bones are fully submerged. Bring the water to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it simmer for at least 3-4 hours, or up to 8-12 hours for a richer, more opaque broth. The longer it simmers, the more collagen and flavor will be extracted from the bones, resulting in a creamy, milky broth.
⏱️ 240 min
- 3
During the simmering process, periodically skim off any foam or impurities that rise to the surface to keep the broth clear. Once the desired simmering time is complete, carefully strain the broth through a fine-mesh sieve or cheesecloth to remove all solids. Discard the bones and aromatics. Season the Tonkotsu broth with salt to taste. This broth can be used immediately or stored in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 10 min
- 4
To prepare the Shoyu Ramen Broth: In a saucepan, combine the chicken stock, soy sauce, minced garlic, grated ginger, mirin, sesame oil, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Let it simmer for 5-7 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary. Keep warm until ready to serve.
⏱️ 10 min
- 5
To prepare the Miso Ramen Broth: In a saucepan, combine the chicken or pork stock, minced garlic, grated ginger, soy sauce, chili oil, and sesame oil. Bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk the miso paste with a few tablespoons of the simmering broth until smooth. This prevents the miso from clumping. Stir the dissolved miso into the simmering broth. Simmer for another 5 minutes, ensuring not to boil the miso broth vigorously as it can diminish its delicate flavor. Taste and adjust seasoning if necessary. Keep warm until ready to serve.
⏱️ 10 min
Kitchen Tools
Shoyu, Miso, and Tonkotsu Ramen Broths
For the Shoyu Ramen Broth
- 4 cups chicken stock
- 3 tablespoons soy sauce
- 3 garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
For the Miso Ramen Broth
- 4 cups chicken or pork stock
- 3 tablespoons miso paste
- 3 garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
For the Tonkotsu Ramen Broth
- 1 kg pork bones, preferably trotters or neck bones, blanched
- 6 garlic, whole cloves, lightly smashed
- 2 slices ginger
- 1 large onion, quartered
- 3-4 liters water
- salt, to taste
Instructions
- 1
To prepare the Tonkotsu Ramen Broth: Begin by blanching the pork bones. Place the pork bones in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10-15 minutes, skimming off any scum that rises to the surface. Drain the bones and rinse them thoroughly under cold water to remove any remaining impurities. This step is crucial for a clean-tasting broth.
⏱️ 20 min - 2
Return the blanched pork bones to the clean pot. Add the garlic cloves, ginger slices, and quartered onion. Pour in 3-4 liters of fresh water, ensuring the bones are fully submerged. Bring the water to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it simmer for at least 3-4 hours, or up to 8-12 hours for a richer, more opaque broth. The longer it simmers, the more collagen and flavor will be extracted from the bones, resulting in a creamy, milky broth.
⏱️ 240 min - 3
During the simmering process, periodically skim off any foam or impurities that rise to the surface to keep the broth clear. Once the desired simmering time is complete, carefully strain the broth through a fine-mesh sieve or cheesecloth to remove all solids. Discard the bones and aromatics. Season the Tonkotsu broth with salt to taste. This broth can be used immediately or stored in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 10 min - 4
To prepare the Shoyu Ramen Broth: In a saucepan, combine the chicken stock, soy sauce, minced garlic, grated ginger, mirin, sesame oil, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Let it simmer for 5-7 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary. Keep warm until ready to serve.
⏱️ 10 min - 5
To prepare the Miso Ramen Broth: In a saucepan, combine the chicken or pork stock, minced garlic, grated ginger, soy sauce, chili oil, and sesame oil. Bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk the miso paste with a few tablespoons of the simmering broth until smooth. This prevents the miso from clumping. Stir the dissolved miso into the simmering broth. Simmer for another 5 minutes, ensuring not to boil the miso broth vigorously as it can diminish its delicate flavor. Taste and adjust seasoning if necessary. Keep warm until ready to serve.
⏱️ 10 min