Ramen broth from Momofuku by David Chang and Peter Meehan

  • scallions
  • carrots
  • whole chicken
  • mirin
  • sake
  • shiitake mushrooms
  • konbu
  • pork bones
  • smoked bacon
  • Japanese soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on October 08, 2019

    5 enthusiastic stars! Started this last night at about 7pm and finished by 11am for tonight's dinner. This broth is well-balanced, bold,and complex. The earthiness from the kelp shines in the aftertaste when married with the shiitake and the sake. This has a very pleasant mouthfeel, and the directions are exceptionally well-written for what to do when and what to look for. Finishing the broth at the end with the tare (or a modified version without using chicken backs because... I only had one chicken) is absolutely essential and is what lends the broth its beautiful color and the low-key acidity and salinity it needs.

  • okcook on March 09, 2016

    It takes most of the day for the broth to be ready but a lot of that time is passive. Really worth making and it makes 6 quarts!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.