There are many riffs on ramen flavourings (known as a tare) across Japan and shoyu, or soy sauce, is most popular in the capital, Tokyo. This recipe is simple, particularly if you have homemade stock in the freezer, and will satisfy your ramen cravings with a warming, salty broth seasoned with soy, mirin, and rice wine vinegar. This recipe will be most flavourful if homemade stock and dashi is 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 flavour.
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