Soup Base

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

  • Servings: 5
Soup Base

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.


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