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ramen soup with soy sauce eggs and noodles in a bowl
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Dashi Broth for Ramen

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

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
US - EU

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