Basic ramen broth
Authentic ramen broth can takes days to make properly. This is a fairly quick and easy broth that's very flavorful.
- 1 White onion (roughly chopped)
- 1 Tablespoon Sesame oil
- 1 2" piece Ginger (sliced)
- 6 cloves Garlic (crushed)
- 2½ quarts chicken broth
- 2 star anise (whole)
- 1 cinnamon stick (1.5" long)
- 1 oz dried shiitake mushrooms
- 2 Tablespoons Coriander seeds (optional)
- ¼ cup soy sauce
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Heat the oil in a large soup pot over medium high heat.
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Add the onion and cook for 3-4 minutes, stirring rarely, allowing the edges to char and the onions to become translucent.
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Add the ginger and garlic and cook for 2 minutes, stirring frequently.
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Add the broth, anise, and cinnamon, coriander seeds, and mushrooms, and bring to a boil.
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Reduce to a simmer, cover, and simmer for 1 hour.
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Strain the broth and discard the solids.
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Use broth in ramen recipe of choice. Will keep refrigerated for 3-4 days, or frozen for 6 months.
Chef J. - The Culinary Evangelist 
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