From-Scratch Recipe

Name: From-Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce kombu, or dried kelp (7g; about one 7- by 2-inch piece); 1/4 ounce dried shiitake mushrooms (7g; about 2 to 3 mushrooms); 1 ounce (30g) shaved; (dried bonito) flakes; 2 quarts (1.8L); (see note); 1/2 cup (120ml); 4 servings ramen noodles, either; or store-bought; 1/2 cup (120ml) aromatic oil,; , or lard (see note), heated until liquid; Toppings, such as; or; (optional); 2 scallions, sliced as thinly as possible

Servings: persons

1/4 ounce kombu, or dried kelp (7g; about one 7- by 2-inch piece)
1/4 ounce dried shiitake mushrooms (7g; about 2 to 3 mushrooms)
1 ounce (30g) shaved
(dried bonito) flakes
2 quarts (1.8L)
(see note)
1/2 cup (120ml)
4 servings ramen noodles, either
or store-bought
1/2 cup (120ml) aromatic oil,
, or lard (see note), heated until liquid
Toppings, such as
or
(optional)
2 scallions, sliced as thinly as possible

1
Combine kombu and shiitake mushrooms with 1 quart (900ml) water in a sealable container and refrigerate for at least 8 and up to 24 hours.
2
Place water, kombu, and shiitakes in a small saucepan and place over medium-high heat. Bring to a bare simmer, then shut the heat off; take care not to let the water boil, as the kombu will make the dashi bitter. Add katsuobushi and let steep for 3 minutes. Strain dashi into a heatproof bowl. You can reserve the kombu, shiitakes, and katsuobushi for another use, such as making a
3
.
4
Bring a large pot of water to a boil. Combine dashi with chicken stock in a large saucepan and place over medium-high heat. Bring blended broth to a simmer; take care not to let it boil, as it will become cloudy.
5
Begin cooking noodles in large pot of boiling water according to our
6
or package instructions.
7
Place 2 tablespoons (30ml) shio tare in each of 4 warmed serving bowls. Ladle around 1 1/2 cups (350ml) blended broth into each bowl. Taste broth for seasoning; it should be quite salty. Add more broth or more tare to each bowl to adjust the seasoning.
8
Drain noodles and divide among serving bowls. Spoon 1 to 2 tablespoons (15 to 30ml) aromatic oil over noodles in each bowl of soup. Add any toppings you have on hand, such as marinated egg or chashu, to each bowl. Garnish with scallions and serve immediately.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 ounce kombu, or dried kelp (7g; about one 7- by 2-inch piece), 1/4 ounce dried shiitake mushrooms (7g; about 2 to 3 mushrooms), 1 ounce (30g) shaved, (dried bonito) flakes, and more.

Yes, From-Scratch falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

From-Scratch

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