How To Make Shoyu Ramen At Home - Marion's Kitchen

Summary by Krater

A cooking demonstration showing how to make Shoyu chicken-based ramen broth from scratch, using roasted chicken wings, carrots, kombu, shiitake mushrooms, spring onion, garlic, and ginger, simmered for three hours and strained.

From the video

Answers: How do you make restaurant-style shoyu ramen broth at home?

• Ramen broth recipe
• Shoyu ramen broth
• Making ramen broth from scratch
• Roasting chicken wings for stock
• Dashi kombu and shiitake stock

Ingredients

• chicken wings
• carrots
• salt
• oil
• water
• kombu
• dried shiitake mushrooms
• spring onion
• garlic
• ginger
• shoyu
• soy sauce
• mirin
• ramen noodles
• chashu pork
• egg

What it concludes

• Smaller pieces of chicken bones release more flavor and gelatin into the broth.
• Roasting chicken wings and carrots first creates a browning and Maillard reaction that adds depth of flavor to the stock.
• Simmering the broth gently for about three hours prevents it from boiling too hard while extracting deep umami flavors.
• Using paper towels placed on top of the warm broth is an effective trick to soak up most of the oil and fat without waiting for it to cool overnight.