New This Month

Soup Base


This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.

  • Servings: 5

Source: The Martha Stewart Show, January Winter 2009


  • 2 pounds chicken carcasses including feet, necks, and backs
  • 1 pound pigs feet
  • 2 cups dried bonito
  • 1/2 cup dried scallops
  • 1/2 cup dried shrimp
  • 2 to 3 pieces dried kombu
  • 5 to 6 dried shiitake mushrooms
  • 1 large onion, quartered
  • 2 carrots, peeled and halved
  • 2 to 3 scallions, trimmed
  • 1/2 apple
  • 1/2 potato
  • 1/4 head of cabbage
  • 1 clove garlic, peeled
  • 1 medium piece ginger, peeled and halved


  1. Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.

  2. Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.

  3. Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.

Reviews Add a comment

  • maremieisen
    9 OCT, 2013
    Recipe is confusing! Step 1—cook meat 4-6hrs, then drain? Waste that nutrition & flavor? 8 qts water on top of meat already cooked to death? What size kombu? 8 qts of water to make 5 servings? Figure 2 c./large serving, that's only 2.5qts. Better idea: skip Step 1, chill overnight, skim fat, not all, or you lose too much. Chicken stock=8 lbs meat, 1 lb veg, 6qts water, this has ~4 lbs meat/fish to 8 qts? Yes, seafood & pork gives big flavor, but still odd proportions. Ramen broth should be rich!
  • pauleon
    29 JAN, 2009
    Oh, and the skimming is important because it removes bone fragments and other particles that will be released when the collagen begins to gelatinze--these pieces will ruin flavor, and make your stock cloudy.
  • pauleon
    29 JAN, 2009
    So, at the end of step one, you will have bones, skin, muscle and a little bit of fat left in the carcasses/pork feet which you will use in step 2. I've also heard you can use chicken wings alone, if that's all you have access to.
  • pauleon
    29 JAN, 2009
    Null, in step one, you are preparing the chicken and pork to make stock. The boiling removes fat, but leaves behind the connective tissue that will be important for the stock. After you have rendered off the majority of the fat in step 1, you spend steps 2-3 attempting to liquefy the connective tissue (collagen, elastin) so that it will become gelatin. The gelatin is what makes the stock stand up and have such great flavor without adding the calories that fat would.