Miso Ramen Broth

Name: Miso Ramen Broth
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups water; 1/4 ounce dried kombu (7g (recipe note #2)); 1/4 ounce dried bonito flakes; 2 cups pork broth (low-sodium, ideally homemade Pork Bone Broth); 2 cups chicken broth (low-sodium, ideally homemade Chicken Broth); 3 tablespoons red miso paste (or more to taste); 3 tablespoons white miso paste (or more to taste); 1 tablespoon finely grated ginger

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Marissa Stevens

comfort food cravings gluten free

Ingredients

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2 cups water1/4 ounce dried kombu (7 grams (recipe note1/4 ounce dried bonito flakes2 cups pork broth (low-sodium, ideally homemade Pork Bone Broth)2 cups chicken broth (low-sodium, ideally homemade Chicken Broth)3 tablespoons red miso paste (or more to taste)3 tablespoons white miso paste (or more to taste)1 tablespoon finely grated ginger

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Instructions

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Step 1

In a medium saucepan, combine cold water and kombu; bring to simmer over medium heat. Remove from heat and stir in bonito flakes; let stand 5 minutes. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use).

Step 2

Return liquid (dashi) to saucepan and add pork broth, chicken broth and ginger. Add both miso pastes to a sieve and set just below the surface of the broth; use the back of a spoon to work the miso through the sieve, dispersing it into the broth. Cook and stir over medium heat, until mixture comes to a simmer. Serve immediately (see post for assembling a miso ramen bowl) or cool and refrigerate for up to 1 week or freeze for up to 1 month.