Ingredients for Basic Ramen Broth 1
- 2 cups chicken or vegetable broth
- 1/4 cup soy sauce
- Garlic Powder (Not found in recipe)
- Onion Powder (Not found in recipe)
- Fresh Ground Black Pepper (Not found in recipe)
- Miso (Not found in recipe)
- Black Bean Paste (Not found in recipe)
- 4 cups water
- 2 cups chicken or vegetable broth
- 2 (3-inch) pieces kombu (dried kelp)
- 1/2 cup dried shiitake mushrooms
- 1 (2-inch) piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- optional chili peppers
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How to Make Basic Ramen Broth 1
- In a medium saucepan, combine water, chicken or vegetable broth, kombu, shiitake mushrooms, ginger, garlic, soy sauce, mirin, rice wine vinegar, sesame oil, salt, and optional chili peppers.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes. The kombu should be removed after it has softened.
- Remove the kombu and mushrooms, carefully removing the kombu before discarding it. The mushrooms should be reserved for use in the bowl.
- Cook ramen noodles according to package directions. Drain and set aside.
- Ladle the broth over the noodles. Add your desired toppings. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
1g
Fat
0g
Carbs
0g
