Soy Sauce Broth Ramen

It s been 4 years since I started making homemade ramen as a hobby. Recently, I ve finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself. The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko


  1. The soup:
  2. 3 Pork bones with the quot knuckles quot (knee joints)
  3. 4 Chicken breasts
  4. 150 grams Pork back fat
  5. 1/2 ○Onion
  6. 1/3 of a carrot ○Carrot
  7. 1/8 ○Cabbage
  8. 1/4 ○Sweet potato (or potato)
  9. 4 slice ○Ginger (5 mm slices)
  10. 1/2 head ○Garlic
  11. 2 stalks worth ○Japanese leeks (the green part)
  12. 1 ○Takanotsume
  13. 6 pieces ● Kombu (5 cm long)
  14. 1 handful ●Niboshi to make dashi stock
  15. 2 ●Dried shiitake mushrooms
  16. 2 large ●Water
  17. For the char siu sauce:
  18. 300 ml ☆Soy sauce
  19. 50 ml ☆Sake
  20. 5 tbsp ☆Sugar
  21. 1 tbsp ☆Mirin
  22. 3 clove ☆Garlic
  23. For the soy sauce based sauce:
  24. 300 ml The ● dashi stock
  25. 1 piece each The ● kombu and dried shiitake mushroom
  26. 1 handful Niboshi for making dashi stock
  27. 70 grams Bonito flakes (thick flakes)
  28. 500 ml Soy sauce
  29. 1 tbsp Salt
  30. 10 grams Bonito flakes
  31. 100 ml Simmered char siu sauce
  32. Homemade ramen noodles:
  33. 1 kg △Bread (strong) flour
  34. 300 grams △Cake flour
  35. 1 tbsp △Salt
  36. 460 grams Egg
  37. 50 grams Unsalted margarine (or butter)
  38. For the flavored boiled eggs:
  39. 8 to 10 Eggs
  40. 50 ml ▲Char siu sauce
  41. 2 tbsp ▲ Soy sauce based sauce
  42. 200 ml ▲ Water
  43. Other toppings:
  44. 1 Japanese leeks
  45. 1 Nori seaweed
  46. 1 Fish powder


  1. Change Use regular dashi ingredients you can buy at the supermarket The packet in the back in the photo is a dashi package that contains a convenient mixture of thick shards of mackerel bonito and so on
  2. Change These are pork knuckles and back fat You can get them at a supermarket or from a butcher You may even be able to get the back fat for free
  3. Change Make the soup: The day before combine the ● ingredients and leave to soak overnight Put this in the refrigerator in the summer
  4. Change Tie up the chicken breast pieces with kitchen twine Cut up the ○ vegetables You can leave the peel and skins on
  5. Change Wash the knuckles well under running water Take off the bloody bits Put in a plastic bag break in half using a hammer and put in a large deep pot with lots of water
  6. Change A 7 to 10 liter capacity pot is the best A pasta pot for instance works well
  7. Change Bring to a boil over high heat When it comes to a boil a lot of scum will come to the surface so skim off diligently
  8. Change When there is no more scum coming out put in the rolled chicken and all the vegetables Simmer over medium heat for about 2 hours
  9. Change Stir it up from the bottom with a wooden spatula occasionally
  10. Change Make the char siu: Combine the ☆ ingredients in another pot Take the simmered chicken rolls out after 2 hours and put into the pot with the ☆ ingredients Cover with a small lid that sits on top of the contents of the pot (drop lid or otoshibuta) and simmer for an hour Turn the rolls over occasionally
  11. Change When the chicken rolls have soaked the flavors and become a dark brown color cool down a bit put into an airtight bag with the sauce and chill in the refrigerator If you close the bag while submerging the chicken in the liquid you can eliminate all the air
  12. Change Make the soy sauce based sauce: Take out the dashi stock konbu seaweed and shiitake mushrooms rested overnight from Step 3 into a small pan Add a handful of dried sardines and leave to soak for about 30 minutes
  13. Change Heat over low When it comes to a boil add the thickly cut bonito flakes and simmer over the lowest heat possible for 15 minutes
  14. Change Add 400 ml of soy sauce and the salt Bring back up to a boil add the thinly shaved bonito flakes and simmer for 20 minutes Add the rest of the soy sauce bring back to a boil turn off the heat and leave to rest for a while
  15. Change Strain through a paper towel lined sieve Strain the char siu sauce from Step 10 too Leave to rest in the refrigerator The soy sauce based sauce is done
  16. Change Lets go back to the soup After its simmered for 2 hours add the back fat and simmer for another 30 minutes
  17. Change Add all of the Step 3 ingredients If it wont all fit you can add it in later when the soup has simmered and reduced Simmer for 2 more hours over low heat
  18. Change Skim off any scum that rises to the surface diligently
  19. Change Make the marinated boiled eggs: The eggs should be at room temperature Bring plenty of water to a boil add the eggs carefully and boil for 5 minutes Turn the heat off and leave for 2 minutes Take the eggs out into cold water and peel under water
  20. Change Combine the ▲ ingredients Marinate the eggs for at least 3 hours up to 2 days The ones in the photo were marinated overnight
  21. Change Make the noodles: See Helpful Hints Combine the △ ingredients in a large bowl Beat the eggs and melt the butter (by microwaving it for 3 to 4 30-second intervals)
  22. Change Make a well in the middle of the flour and add the beaten egg and butter Cover with flour and scoop up with both hands from the bottom of the bowl to distribute the egg mixture evenly
  23. Change It will still be crumbly as shown here Keep scooping up from the bottom and rubbing the flour together until it turns crumbly and flaky
  24. Change When it looks crumbly and flaky like this press while putting your weight on it to bring it together into a ball of dough It will still be a bit crumbly but thats fine
  25. Change Wrap the dough in a moistened and tightly wrung out cloth Put the wrapped dough in a plastic bag and leave to rest for 2 to 3 hours
  26. Change Roll about a fist-sized portion of the dough through a pasta machine adjusting the setting from 1 → 2 → 3
  27. Change When the dough has been rolled out to about 22 mm (setting 3) fold it up from both sides and roll again from setting 1 → 2 → 3 Repeat once more
  28. Change Roll the dough to about 1 mm (setting 6) and slice to 2 mm thick If you dust it with flour and squeeze it with your hands on a cutting board you will have crinkly noodles (on the left side in the photo)
  29. Change Put piles of noodles (120 to 150 g) on a plastic container lined with parchment paper and store in the refrigerator
  30. Change Prepare the toppings: Chop the leek soak in a bowl of cold water and drain To make the fish powder pass thickly cut and thinly shaved bonito flakes through a mill
  31. Change Take the softly boiled back fat out of the soup pot and strain through a rough-mesh sieve The chicken char siu falls apart easily so slice it thickly
  32. Change Prepare the toppings soy sauce based sauce and back fat
  33. Change Finish and serve the ramen: Bring the soup to a boil Boil a kettle full of water to warm up the ramen bowls
  34. Change Bring plenty of water to a boil in a large pot boil the noodles for 5 minutes
  35. Change When you start boiling the noodles put hot water in the serving bowls to warm them up
  36. Change 2 minutes before the noodles are done throw out the hot water in the bowls and add 40 ml of the soy sauce based sauce and a little back fat to each
  37. Change Add 360-400 ml of soup to each bowl while straining it through a sieve Its handy to measure out the capacity of your ladle beforehand
  38. Change Add the drained noodles Pick up the noodles with cooking chopsticks lift and lay it flat on the bowl
  39. Change Add toppings put the fish powder on the edge of the bowl add nori seaweed and serve!
  40. Change To serve on the side: Another popular ramen restaurant dish char siu don (rice bowl)! Just top plain rice with char siu meat chopped leek soy sauce based sauce and ra-yu chili sesame oil
  41. Addendum 1: The amount of soy sauce based sauce and soup to finish is just a guideline Prepare a little beforehand and taste to see if the ratio is right for you
  42. Addendum 2: I used chicken breasts this time to make the char siu but you can make it with pork rib leg or butt also

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