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Shoyu Broth (醤油だし – Shōyu Dashi)

Shoyu Broth (醤油だし – Shōyu Dashi)

Shoyu Broth (醤油だし – Shōyu Dashi)

Usage: Base for ramen / Japanese soup
Yield: 1 liter
Estimated Time: 30–40 minutes
Preparation Type: Clear broth based on soy sauce

Ingredients (with Japanese translation)

Ingredient Japanese name Rōmaji Quantity
Dashi or light stock 出汁 / スープ Dashi / Sūpu 1 L
Soy sauce (koikuchi type)* 醤油 Shōyu 60 ml (4 tablespoons)
Mirin みりん Mirin 15 ml (1 tablespoon)
Sake (optional) 酒 Sake 15 ml (1 tablespoon)
Sugar 砂糖 Satō 5 g (1 teaspoon)
Garlic にんにく Ninniku 1 clove, crushed
Fresh ginger 生姜 Shōga 10 g (approx. 3 cm)
Onion or shallot 玉ねぎ / エシャロット Tamanegi / Esharotto 1 small, sliced
Dried nori seaweed 海苔 Nori 1 sheet
Salt (to adjust) 塩 Shio To taste
Preferably use Japanese koikuchi soy sauce (dark, well-balanced). Usukuchi (lighter, saltier) would alter the balance.

Required Equipment

  • Saucepan (1.5–2 L)

  • Fine strainer (if clarification is desired)

  • Wooden spoon

  • Serving bowl

  • Chinois or fine mesh sieve

  • Fine grater (optional, for ginger)

Preparation Method

1. Prepare the base broth

Bring the dashi or clear stock to a simmer in a saucepan.

Important Note: If using chicken broth, make sure it is very light and well-filtered (free of fat and visible impurities) to maintain a clear result.

Add the crushed garlic, sliced ginger, thinly sliced onion, and the sheet of nori.

Let simmer over low heat for 10–15 minutes.

Pro tip: For a deeper aroma without clouding the broth, you can sauté the aromatics (garlic, ginger, onion) briefly in a little neutral oil before adding them to the broth.

2. Seasoning

Add the soy sauce, mirin, sake (if used), and sugar.

Stir until the sugar is fully dissolved.

Let simmer gently for another 5–10 minutes.

Taste and adjust the seasoning (salt or shōyu) depending on the intended use.

3. Straining (recommended)

Strain the broth carefully through a chinois or fine strainer.

Goal: Achieve a clean, translucent, and well-balanced broth, ready to serve or use in ramen.

Quality Control

  • Clarity: No floating particles; the liquid should remain clear.

  • Flavor: A subtle balance of salty (shōyu), sweet (mirin and sugar), and umami (dashi/nori).

  • Heat control: Do not boil again after adding seasonings to preserve aromas.

  • Adjustment: Depending on the type of ramen, you may increase salt or shōyu intensity.

Storage

  • Refrigerator: Up to 4 days in an airtight container.

  • Freezer: Up to 2 months (e.g., in 250 ml portions). 

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