Use this base for Shio Ramen (page 22) and other recipes. You want this broth to be light colored, which is why I use “white” soy sauce, an almost clear liquid, rather than typical caramel-hued soy sauce.
Recipe information
Yield
makes 5 cups
Ingredients
1 piece kombu, wiped with a damp cloth
1 cup shirojoyu (white soy sauce)
4 cups water
3/4 cup kosher or sea salt
1 1/2 cups katsuobushi (dried bonito flakes)
Preparation
Step 1
Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
Step 2
To make shio broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shio base.
