Ramen broth

Ramen soups consist of the broths, the noodlesand the side dishes.

The most important ingredient for the success of a ramen soup is the ramen broth.

The basic ramen broths each differed in preparation, color , and flavor intensity by using different main ingredients.

A savvy ramen lover can already tell by the color and smell which broth was used for the particular dish.
  1. The mystery of the basic broth in ramen
  2. The different types of broths

The secret of the basic broth in ramen

The secret of basic broths is that they show off their main character very well. When it comes to shoyu ramen, it’s quite clear that the soy sauce is the star in this clear soup.
In Miso Ramen, the fermented soy paste shines in the broth.
Shio Ramen stands out for its unique taste and smell of fresh fish and seafood . Also, this broth may be quiet dominant in salt content.
The broth for Tonkotsu Ramen already looks a bit duller visually. This basic broth is made from pork bones, is light in color, but captivates with intense flavor.

Why the ramen soups always taste different is because the different broths are always served with different noodles and with a huge variety of ramen toppings. So you can comfortably enjoy a different ramen soup every day of the year and still have pure variety on the table.

Whether with somen noodles, soba noodles, the ramen or udon noodles, already these differed in taste, size, length and also texture. You always prepare the broths and the noodles separately and only need to let the noodles steep briefly in the broths before serving. After that, the toppings are arranged. You can thinly slice the meat, finely chop the vegetables and herbs, and serve them on top of the soup along with other ramen garnishes for visual appeal.

Another secret of ramen noodles is that here a lot of attention is paid to the appearance. Each ramen soup is a small work of art in itself.

Especially in Asia, care is taken to ensure that ramen soup not only offers stunning flavors and a unique variety of options, but the more colorful the ramen soup, the higher its quality.

Different types of ramen broths - preparation and content

Now, of course, you’ll want to know how to make each ramen broth, as well as which toppings and side dishes go best with each basic broth.
Miso Ramen Broth
Miso paste for miso ramen

Miso broth - ingredients and preparation

Miso broth is a soup that is refined with miso paste. Miso paste is a seasoning paste based on fermented soybeans. The taste of this paste is very aromatic, intense with a slight acidity that comes from the fermentation process. But do not worry, miso tastes excellent and is also very healthy. Miso paste has a strong probiotic effect due to the fermentation process and is very digestible. In case of stomach ache, colds or other illnesses, even if one has a so-called hang-over in Japan or suffers from lovesickness, a strong miso soup is served.

The miso broth can be either clear or cloudy. This is because a shio, shoyu or tonkotsu broth is always used as the base. Miso paste is incorporated into these already finished broths.

You can find a wide selection of miso pastes at the Asian store. These are usually available in small plastic containers. Miso paste can be kept for a very long time in the refrigerator, but also stored dry and dark. Miso pastes vary from very salty to creamy sweet. Some have a spicy note and some seduce with smoky aromas. You’ll just have to try your way through the selection here and find your favorite miso paste.

You can also season many other dishes with the miso paste. Simply use them in place of salt and soy sauce for seasoning in all dishes. However, feel your way slowly with the dosage. Always start with half a teaspoon of paste and keep tasting in between. Due to several requests, we have put together a delicious miso ramen recipe.

Shio broth - ingredients and preparation

Shio translates as salt. Therefore, it is also clear at first glance that this broth is a salty broth. The broth is also made by adding fish or seafood.

You can make a shio broth from fish heads, carcasses, bones, fins, cuttings and the shells of various shellfish such as crabs, shrimp, lobsters and the like. These ingredients are briefly sautéed, infused with water and seasoned with sea salt. The fish and seafood are best allowed to simmer out for hours until even the last flavor has been extracted from carcasses and co.

Along with the fish and seafood, various vegetables are also cooked. Carrots, celery and parsley root also give the soup a particularly unique flavor.

Shio soup can be lighter to golden, depending on how it is made. It can taste more or less intense, but it must always focus on the salty taste. Now recreate the delicious Shio Ramen recipe and enjoy the unique taste experience.

Shoyu Ramen Broth

Shoyu broth - ingredients and preparation

Shoyu translates as soy sauce. Thus, the main actor in this ramen broth is this salty, dark sauce. However, it is important to note that shoyu soup does not simply add soy sauce to a finished broth. This would be a very fast and cheap option. However, once you have tasted a real shoyu broth, you will never forget the difference.

For the preparation of shoyu broth bones and vegetables are prepared. As a rule, chicken bones and carcasses are used for shoyu soups. However, in some cases, pork or beef bones may be added. The bones are lightly roasted with the vegetables. Also used here again carrots, celery, parsley roots and onions. Everything is infused with water and immediately seasoned vigorously with the soy sauce. This allows the soy sauce to develop all its flavor. This becomes even more intense when the broth is allowed to reduce for hours.

Shoyu soup is light brown to dark brown in color, yet it is a clear broth. This means it must not be milky cloudy. Flavor-wise, it can vary between salty and sweet depending on the soy sauce used. If you don’t like it so salty, go for the extra dark, strong, but sweeter soy sauces here. It is best to taste the soy sauce pure before using it, then you already have an idea in which direction the soup will go. You can also combine several soy sauces to create your very own flavor. A super tasty and easy shoyu ramen recipe we have put together for you to recreate.

Tonkotsu ingredients and preparation

Tonkotsu broth is light in color but always milky cloudy, this is not a fault but intentional. Tonkotsu soup is made from pork bones and pork meat. These are boiled in water for several hours. This removes the collagen and also the fat from the bones and meat. This provides the typical appearance of this broth. You must first boil the bones in the water and then simmer for several hours.

If the tonkotsu broth cools, it is essential that it solidifies into a jelly. This is a definite quality feature of this broth. If the soup remains liquid even in the refrigerator, this is a sign that the collagen has not been cooked out of the bones and meat long enough. The average cooking time of a tonkotsu soup is about ten hours. Our favorite tonkotsu ramen recipe to recreate.

Every family has its secret recipe

As with our traditional dishes, when it comes to ramen soups, each family has its own special and unique way of preparing them. These recipes are passed down from generation to generation.

The many ramen stores in Asia also advertise the “best family recipe” in the country. Also, the recipes differ depending on the region. Also, special broths are preferred in different region.

On Honshu, Japan’s largest island, shoyu broth is particularly popular. Miso soups are put on the table almost daily, especially in the colder north of the country. Here, miso ramen is part of a traditional breakfast to start the day well and warmed up on cold days. Shio Ramen come from the region around Hakodate. In Kyūshū, tonkotsu broth is particularly popular, although the pork-based soup is a favorite throughout the country.

You can also always give the broths a flavor all their own. For example, ginger should not be missing in the broths. Ginger has a slightly spicy note, and also has beneficial health properties. Ginger has an antibacterial effect and has a positive effect on the cardiovascular system.

Very popular in the broths are also cooked coriander roots. These give the soups the typical taste of coriander, without the often slightly soapy finish. If you do not like cilantro, you can use parsley roots. You can also use chopped parsley instead of cilantro as an alternative when sprinkling on soups.

Very popular in the ramen broths are also flavors of mushrooms. Traditionally in Asia, of course, shiitake mushrooms are used. You can get them fresh in any well-stocked supermarket. In the Asian store you can find the shiitake mushrooms also in dried version. The dried mushrooms are great for cooking ramen broths.

It is best to always prepare the basic ramen broths in larger batches. You can conveniently freeze them in portions and take them out of the freezer when needed. In this way, you can conjure up a delicious ramen soup in a short time. You only need to pour hot water over the instant noodles and let them draw for a short time. Fresh vegetables, thinly sliced roasted or boiled meat, half a waxy boiled egg and fresh herbs and you have a great Asian style ramen soup that tastes great not only on cold days.

Typical japanese bowl

Tips so that the soup tastes even better!

  • Be sure to eat the soup warm
  • In Japan slurping is common when eating the soup
  • Buy a nice Japanese ramen bowl. This makes the soup taste even better!