This is the base for Shoyu Ramen (page 24) and other ramen recipes in this section.
Recipe information
Yield
makes 4 1/2 cups
Ingredients
1 piece kombu, wiped with a damp cloth
1 1/2 cups shirojoyu (white soy sauce)
2 cups water
1 tablespoon plus 1/2 teaspoon kosher or sea salt
1 cup Japanese soy sauce
1 1/2 cups katsuobushi (dried bonito flakes)
Preparation
Step 1
Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
Step 2
To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.
