Kitty's Cookin' Cookbook

Ramen Broth Concentrate

Name: Ramen Broth Concentrate
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4~6 frozen blocks
Cuisine: Japanese
Ingredients: 32oz. chicken broth; **2 cups dried shitakes or fresh shitakes**; **2 small pieces of kombu**; **(can sub 1-2 bags for dashi instead of kombu & shitake *my pref)**; 2 green onions; 1 knob ginger; ¼ cup soy sauce / tamari; ¼ cup mirin; 2 tbsp. miso

4~6 frozen blocks

portions

30 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

32oz. chicken broth

**2 cups dried shitakes or fresh shitakes**

**2 small pieces of kombu**

**(can sub 1-2 bags for dashi instead of kombu & shitake *my pref)**

2 green onions

1 knob ginger

¼ cup soy sauce / tamari

¼ cup mirin

2 tbsp. miso

Instructions

Place your chicken broth into a pot and turn on medium heat.

Add all your dashi packets (or mushrooms & kombu) and smashed aromatics and boil uncovered for about 30 minutes or until it reduces by about half.

Strain out all contents from the broth. If using kombu & mushrooms, put the rehydrated mushrooms aside.

Add your seasonings and stir.

If using mushrooms, add back the mushrooms, remove from heat and let cool.

Pour into 1/2 cup silicone supercube molds and freeze overnight.

**When reheating, add equal parts water to dilute the concentrated broth. Add your toppings, noodles, flavored oil and enjoy!

Notes

2.2026 Miso used: Awase Miso (white & red miso) A-class

From 'LifeByMikeG' YouTube video: https://youtu.be/tJqb1qjx8kw

Directions Doc: https://docs.google.com/document/d/1fN670C9HNTYnqPFSqno4_LeKBnZCDL6IqxpAwElwzBE/edit?tab=t.0

** In LifeByMikeG video, he pours stock into 1 cup molds. I never have enough concentrate for that. I divide into 4~6 servings and pour into 1/2 cup molds, but reality is that the cube created is more like 1/4 cup. When reconstituting, add water to taste, but usually ~1.5-2 cups water.