Ramen with homemade dashi broth
Fall season is here and we warming up ourselves with hot and flavorful soups. Me and my husband are big fans of Asian cuisine and when cold days come, we always go out for the best Pho or Ramen. They are the most flavorful, rich and delicious soups for me so far. On a rainy, windy days this is the best way to stay warm.
I love Japanese cuisine! And I love to create authentic dishes at home, so we don’t have to go to a restaurant all the time. I can cook literally anything in my tiny kitchen 😀
When I worked in a restaurant, I’ve learned a lot of things and I’m still thankful that my chef taught me all the crazy and awesome stuff.
And now I’m so proud and feel pretty damn cool that I know how to make the best Dashi broth ever!! With rich umami flavor. You literally can just drink broth by-itself and feel satisfied. It is that good! But if you’ll add some miso paste, fresh shiitake mushrooms, ramen noodles, edamame, bok choy – you gonna have the most delicious homemade ramen ever! Your homies will thank you a million times! I know, I didn’t mention pork belly, you can always add it to your soup and this is gonna be a new level. As soon as I buy sous vide to my kitchen, I’m gonna cook the best pork belly 🙂
Many people look scared when I tell them that I’ve made Dashi broth at home. Because many people think that this is very difficult to make. But this isn’t true. I’m telling you, it’s very easy to make, you just need to buy two main ingredients in local Asian store. I’m talking about Kombu and bonito flakes. Sounds weird and scary? I know, I know , these words may not be familiar to you 🙂 Basically, Kombu is a member of the kelp family and can be used to make broth. It has a rich umami flavor, full of nutrients, and minerals. Bonito flakes aka Katsuobushi is dried, fermented, and smoked skipjack tuna.
If you’ll make Dashi broth once, you probably won’t stop anymore. With this amazing, delicious broth you can make so many varieties of Japanese soups. Such as Ramen or simple miso soup! And this will be the best dish on a cold Fall or Winter day, I promise you.
To make Dashi broth you’ll need 15-20 minutes! That’s it! So easy! But if you are looking for a very rich flavor, you may wait for up to one, two hours or even longer. And you still don’t have to do anything. Just wait… And if you are ready, let’s get started.
Cooking time: 30 minutes
Ingredients for Dashi broth:
- 1/2 oz dried Kombu
- 1 cup bonito flakes
- 10 cups filtered water
- 1/4 cup dried mushrooms (optional)
Ingredients for Ramen:
- 1/4 cup miso paste
- 6-8 oz rame noodles
- 1 1/2 cup shiitake mushrooms
- 5 oz bok choy
- 1/2 cup shelled edamame
- 1 japaneno, sliced
- soft boiled eggs, 1 for each serving
- 2 tbsp chives, diced
- roasted seaweed (optional)
- Start with making Dashi broth. In large stock pot add the kombu and 10 cups of filtered water, put on the stove on medium heat. Cook uncovered until you’ll see the first bubbles breaking up the water, about 10-12 minutes. Remove kombu immediately (you can refrigerate it and use it for dashi once again). If you don’t remove kombu from the water, it will give a bitter taste. Turn the heat off, add in the bonito flakes and dried mushrooms, stir well and leave for 2-5 minutes. After 5 minutes, you can strain the broth through the sieve or cheesecloth and start making soup or keep in the refrigerator for up to a week. Or you can leave the bonito flakes in broth for longer. This will give a richer flavor.
- When dashi is ready, turn the heat on medium and add in the miso paste. Stir well with chopsticks to break down the paste. Cut the mushrooms and add in the broth. Cook them for 4-5 minutes. Then add all the remaining ingredients, except for, eggs, chives and seaweed and cook until noodles are done.
- Serve it hot in bowls along with boiled egg, chives and seaweed.