Authentic Double Broth Ramen Soup Recipe

Ingredients:

For the Chicken Broth:

  • 1 whole chicken carcass or 500g chicken bones
  • 1 onion, halved
  • 2-3 slices of fresh ginger
  • 1-2 cloves of garlic, halved lengthwise
  • Water to cover

For the Seafood Broth:

  • 10g dried kombu (kelp)
  • 20g dried bonito flakes (katsuobushi)
  • 5-6 dried sardines (niboshi), heads removed
  • 1-2 dried shiitake mushrooms (optional)

For Seasoning After Combining Broths:

  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp sugar
  • 1½ tsp salt

Instructions:

Step 1: Make the Chicken Broth

  1. Rinse the chicken carcass or bones under cold water.
  2. In a large pot, add the bones, onion, ginger, and garlic halves.
  3. Cover with water and bring to a gentle simmer. Simmer for 1-2 hours, skimming off any foam that rises.
  4. Strain the broth and set aside.

Step 2: Make the Seafood Broth

  1. Place the kombu, dried sardines, and dried shiitake in a pot with 1 liter of water. Let it soak for about 20 minutes to allow the flavors to release.
  2. Slowly heat the pot until just below boiling, then remove the kombu and shiitake before it boils.
  3. Add the bonito flakes, and allow the mixture to simmer for 10 minutes. Strain to remove the solids.

Step 3: Combine the Broths

  1. Mix the chicken broth and seafood broth together in a pot.

Step 4: Season the Combined Broth

  1. After combining the two broths, add soy sauce, mirin, sugar, and salt.
  2. Stir well and taste to ensure the seasoning is balanced. Adjust if necessary.

Step 5: Serve

  1. Use this rich, seasoned broth as the base for your ramen, adding noodles and your preferred toppings such as sliced pork, green onions, a soft-boiled egg, and seaweed.

This recipe combines umami from both the chicken and seafood for a deeply flavorful ramen broth! Enjoy your homemade ramen experience.