Dashi Broth for Ramen
How to make dashi broth for ramen soup with soy sauce eggs, noodles, and vegetables.
Servings: 1 liter/ 1 quart
Calories: 306kcal
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