The most traditional ramen flavourings are miso, shoyu, and shio - shio being the lightest of the three, using sea salt to cleanly bring out the flavours of the broth without any additional flavours being added, as with the shoyu and miso. Because of this, the recipe will be most flavourful if homemade stock and dashi are used. You can take the chicken broth recipe from our Torikotsu Ramen and use half for this recipe and freeze half for a later date for maximum flavour. The same applies to our Dashi recipe, but if you don't have the time, try to use a good quality stock base and dashi powder to ensure your broth has plenty of flavours.
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