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    Where Is My Spoon > Soup

    Dashi Broth for Ramen

    Published by: Adina June 26, 2020 · Last modified: October 13, 2021 7 Comments

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    ramen bowl with the ingredients placed around the bowl

    How to make dashi broth for ramen soup with soy sauce eggs, noodles and vegetables.

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    How To Make Dashi

    How to make dashi broth for ramen soup with soy sauce eggs is the last post from the Stocks and Broths series. I wanted to end with something that was completely new for me, something that I have never cooked or eaten before.

    I've heard of dashi many times before but never got the chance to eat it anywhere or cook it myself. Japanese restaurants are not something you would find in rural Germany, the only good sushi I get to eat is when traveling to a larger city, like Munich or Cologne.

    And to be able to buy Japanese ingredients to make the dashi myself, well, for that I would have to drive about 60 km to Kassel or order the stuff online.

    How To Make Dashi

    How to make?

    • Dashi is the Japanese stock resulting when cooking kombu, which is edible kelp or seaweeds and katsuobushi or bonito flakes, which are preserved, fermented tuna flakes.
    • Dashi is the basic stock used in Japanese cooking, the base for a large variety of Japanese soups, including miso soup or udon noodle soup.
    • I used the first batch I've made to make an absolutely delicious ramen soup with soy sauce eggs and other toppings, like scallions, corn kernels, fried mushrooms, wakame (also seaweed and something I bought for this occasion – what to do with the rest, I wonder?).
    • I am talking about the first batch because I used the instructions I found on Just One Cookbook (where else to look when it comes to Japanese cooking?) and used the already cooked kombu and bonito flakes to make “second dashi”, which has a little less power than the “first dashi” but it's still flavorsome enough to get you a really nice miso soup when needed.
    • And since the few grams of kombu and bonito flakes were so expensive I went even further following the instructions on Just One Cookbook and made furikake out of the twice-cooked ingredients, which is some kind of rice seasoning.

    So what can I say, my first try in Japanese cooking was a success and I can proudly present to you not only this homemade dashi but also a delicious ramen soup recipe topped with some of the most delicious eggs I have eaten in my life.

    How to Make Dashi

    What to put in the ramen soup?

    • Heat the dashi gently and stir in the mirin, sake, and soy sauce and salt to taste.
    • Add sliced and golden-fried mushrooms.
    • Cooked ramen noodles.
    • Soaked wakame.
    • Chopped vegetables like green onions/scallions, corn.
    • Boiled eggs with a slightly runny yolk. Soy sauce eggs would be best, but regular boiled eggs are fine as well.

    Soy sauce eggs:

    • Boil the eggs.
    • Place in a bowl of ice water and leave until cool enough to handle.
    • In the meantime mix soy sauce with warm water, sugar, and vinegar.
    • Peel the eggs and place them in the marinade.
    • Marinade for at least 2 hours and up to 6.
    • Halve and serve with the ramen soup.

    Stocks and Broths Series

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    ramen soup with soy sauce eggs and noodles in a bowl

    Dashi Broth for Ramen

    How to make dashi broth for ramen soup with soy sauce eggs, noodles, and vegetables.
    5 from 4 votes
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    Course: Soup
    Cuisine: Japanese
    Prep Time: 1 hour hour 10 minutes minutes
    Cook Time: 10 minutes minutes
    Additional Time: 30 minutes minutes
    Servings: 1 liter/ 1 quart
    Calories: 306kcal
    Author: Adina
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    Ingredients 

    Dashi:

    • 0.7 oz kombu
    • 4 cups water
    • 1 oz katsuobushi/ dried bonito flakes

    Soy sauce eggs:

    • 6 eggs
    • 1 tablespoon sugar
    • 2 tablespoons sherry vinegar
    • ¾ cups soy sauce

    Ramen:

    • 9 oz small mushrooms
    • 1 tablespoon vegetable oil
    • 5.5 oz ramen noodles
    • very small handful dried wakame
    • corn kernels canned or frozen
    • 3 green onions
    • 2 tablespoons mirin
    • 2 tablespoons sake
    • 3 tablespoons soy sauce or more to taste
    • fine sea salt

    Instructions

    Dashi:

    • Soak kombu: Clean the kombu using a damp cloth to wipe the seaweeds without removing the white powdery coating. Place in a pot and cover with the water. Leave to soak for at least 30 minutes and up to half a day.
    • Heat kombu: Turn on the heat and almost bring it to a boil. Take it off the heat just before it starts to boil, and remove the kombu. Save it for the second dashi.
    • Bonito flakes: Let the liquid stand for about 5 minutes then add the dried bonito flakes. Bring to a boil again, skimming occasionally, and simmer for just 30 seconds when it comes to a boil. Turn off the heat and leave it for about 10 minutes until the bonito flakes sink to the bottom.
    • Strain: Line a sieve with a paper towel and strain the liquid. Squeeze the paper towel to release all the liquid. Keep the bonito flakes for the second dashi.
    • Store: The dashi will keep for 3 to 7 days in the fridge and about 3 weeks when frozen.

    Second dashi, optional for later use:

    • Second dashi (optional): Place the cooked kombu and bonito flakes in a pot, cover with 1 liter/ 4 cups water, bring to a boil, and cook gently for 10 minutes. Leave it until the bonito flakes sink to the bottom of the pot and strain as shown before.

    Soy sauce eggs:

    • Whisk the warm water, sugar, vinegar, and soy sauce in a bowl large enough to hold the 6 eggs.
    • Cook eggs: Bring a pot of water to a boil and cook the eggs for 6 minutes and 50 seconds. In the meantime, fill a bowl with ice cubes and cold water and place the eggs inside as soon as they are cooked. Leave for a few minutes, then peel.
    • Marinate: Place the eggs in the marinade and marinate for 2 to 6 hours. Remove and place in an airtight container; they will keep it in the fridge for 1 month. You can reuse the marinade to make a second batch of eggs (they were so good, I made a second batch immediately).

    Ramen soup:

    • Heat the dashi gently and stir in the mirin, sake, soy sauce, and salt to taste.
    • Cook mushrooms: Clean and slice the mushrooms and cook them in 1 tablespoon oil until golden brown.
    • Cook the noodles according to the package's instructions. Soak the wakame in hot water according to the package's instructions. Chop the scallions and drain or defrost the corn kernels.
    • Serve: Place some of these ingredients in each bowl, pour the soup over and top with the halved eggs. Serve immediately.

    Nutrition

    Serving: 1/4 of the ramen soup | Calories: 306kcal | Carbohydrates: 24g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 290mg | Sodium: 4386mg | Fiber: 3g | Sugar: 10g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Monica says

      February 13, 2016 at 1:32 pm

      Adina - big kudos to you for making your own dashi and this delectable bowl of homemade ramen! I love Nami at Just One Cookbook and you did her proud. This sounds wonderful and looks amazing. Thank you for the shout-out, too. I'm so happy you saw those soy sauce eggs and made them. All the better that you liked them as much as we did! This is sensational...way to go!!

      Reply
      • Adina says

        February 14, 2016 at 11:16 am

        Thank you, Monica, for the eggs recipe, we love them!

        Reply
    2. Angie@cuisinestudy says

      February 15, 2016 at 9:31 am

      This is the base for miso soup and is what makes the soup so good! Thank you for the easy recipe!

      Reply
      • Adina says

        February 15, 2016 at 3:26 pm

        I am glad you like it, Angie. 🙂

        Reply
    3. Nami | Just One Cookbook says

      February 16, 2016 at 1:35 am

      Hi Adina! Thank you so much for your kind mention. I'm so proud of you! You made dashi! Dashi is essential to Japanese cooking, and I'm so happy that you made it! The noodles look so delicious. Love your photography too! 🙂

      Reply
    4. Adina says

      February 16, 2016 at 8:06 am

      Thank you, Nami, so nice of you to stop by. And thank you for your recipe and especially the very detailed instructions, they made everything so easy.

      Reply
    5. Jutta Holden says

      July 26, 2017 at 3:09 pm

      Thank you so much for the detailed instructions, can't wait to make this!
      Jutta

      Reply

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