by 
Time to throw away those flavor packets and make some real ramen.
The broth is most important part of a bowl of a restaurant quality ramen soup.
Most people don’t think they can make the same complex flavors of the broths they enjoy at their favorite noodle shop, but it is totally possible.
With this recipe we will learn how to make an easy but complex broth from combining chicken and dashi flavors.
Ingredients
- 2 Chicken carcasses
- 4 Chicken wings
- 2 Scallions chopped into one third length
- 1oz/30g of ginger thinly sliced
- 2 cloves of garlic peeled and smashed
- 1/2 cup of Sake
- 0.35oz/10g of Kelp
- 0.35oz/10g of Bonito flake
- Dried Shiitake mushrooms
Preparation
Step 1
Combine the dry ingredients for the Dashi into a jar.
- Kelp
- Dried Shiitake mushrooms
- Bonito
- 6 cups of water
Step 2
Add water to the Dashi jar.
Step 3
Let the jar of Dashi ingredients sit overnight.
Step 4
Combine the following ingredients into a stock pot with a good bottom.
- Chicken carcass
- Chicken wings
- Scallions
- Ginger
- Garlic
- 12 cups of water
Fill with water and bring to a boil.
Step 5
Once the ingredients come to a boil, and a 1/2 cup of Sake.
Step 6
After the broth comes to a boil, reduce the heat to Low and remove the scums that have formed.
Step 7
Let the broth simmer for 3 hours to let the flavors release.
Step 8
Add the Dashi solution that has been sitting overnight.
Step 9
Remove the large pieces of mushrooms.
Step 10
Remove the large pieces of chicken.
Step 11
Strain the broth to remove the ingredients.
Step 12
The broth is ready for your meal. What you don’t use should be frozen or pressure canned.
This recipe for Dashi chicken broth came from:
Chopstick Chronicles
Hopefully you’ve found this recipe for Dashi chicken broth helpful. If so, please share it with your friends and family on social media…it helps keep the lights on here at RamenNinjas.com