# Double Soup Shoyu Ramen

A professional recipe for a double soup shoyu ramen, featuring a chicken-based animal soup and a dashi, combined to create a rich and complex flavor.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 600 ml Marudaizu Koikuchi Shoyu (丸大豆 醤油)
- 65 ml Hon Mirin
- 10 g Aged Sea Salt
- 20 ml Thai Fish Sauce
- 2 Whole Chickens
- 5 lbs Chicken Feet
- 8 L Water
- handful Chicken skin
- 0.5 head Napa Cabbage, cut into two-inch squares
- 1 bulb Garlic, cut in half
- 50 g Ginger, peeled with a spoon and then sliced lengthwise as thinly as possible
- 5 L Water
- 50 g Ma Konbu
- 25 g Dried Shiitake mushrooms
- 65 g Katsuobushi
- 250 ml Vegetable Oil
- 100 g Shallots, finely diced
- 25 g Ginger, finely minced
- 25 g Garlic, finely minced
- 25 g White part of green onions, finely minced
- 100 ml Dashi
- 200 ml Chicken Stock
- 20 ml Tare
- 10 ml Chiyu
- 5 ml Shallot Oil
- Noodles
- Chashu
- Spinach
- Menma
- Green onions
- Narutomaki
- Age Negi
- Nori

## Instructions

1. Combine 600ml Marudaizu Koikuchi Shoyu and 65ml Hon Mirin in a container and let it sit at room temperature for one week.
2. After a week, add about 20g of kombu and two dried shiitake mushrooms to the soy and mirin mixture, and let it steep overnight.
3. The next day, pour the tare into a pot and heat it up to 80 degrees Celsius.
4. When the tare reaches 80 degrees Celsius, remove the kombu and shiitake, then turn off the heat.
5. Add 10g of natural salt (like sea salt) to the tare and stir to dissolve with the residual heat.
6. Once the tare has cooled to room temperature, add 20ml of Thai fish sauce.
7. Trim the toenails off 5 pounds (2.5 kilograms) of chicken feet using kitchen scissors, then cut an 'x' into the palm of each foot.
8. Remove all guts from inside two whole chickens, scraping out any embedded between the ribs, then lightly rinse the inside with running water.
9. Make cuts all around the chicken, along the thigh, wings, breast, and back, to help extract more flavor.
10. Place only the whole chickens into a giant pot and add 8 to 9 liters of water, ensuring the chickens are covered with enough extra water to accommodate the chicken feet later.
11. Turn on the heat and bring the water to a boil.
12. When the water is boiling, skim off the scum, waiting until it clumps together for easier removal.
13. Stick a wooden spoon into the chicken's cavity and swirl to bring out any hidden scum.
14. Once all scum is removed, add the prepped chicken feet and a large handful of rinsed chicken skin.
15. Lower the heat and bring the stock to around 95 degrees Celsius (203 degrees Fahrenheit), keeping it at a bare simmer.
16. Place a lid on the pot, keeping it slightly cracked, and let the stock cook for a minimum of six hours (preferably eight to twelve hours), ensuring it never boils.
17. Soak 50g of kombu and 25g of shiitake mushrooms in 5 liters of water overnight in the fridge for the dashi.
18. The next day, heat the dashi pot on the stove to 60 degrees Celsius (140 degrees Fahrenheit).
19. When the dashi reaches 60 degrees Celsius, remove the kombu and shiitake.
20. Bring the dashi up to 90 degrees Celsius (194 degrees Fahrenheit) and skim off any scum.
21. At 90 degrees Celsius, add about 65g of katsuobushi (preferably thick-cut) and turn off the heat to let it steep.
22. Taste the dashi after about 5 minutes of steeping, and once it has a smoky, fishy katsuobushi flavor, strain it out.
23. Finely dice 100g of shallots, finely mince 25g of garlic, 25g of ginger, and 25g of the white part of green onions.
24. Heat 250ml of vegetable oil in a pot and add all the diced and minced aromatics.
25. Fry the aromatics at medium-low heat until they are almost burned and all moisture has evaporated, stirring continuously.
26. Once the aromatics reach a deep brown color, remove them from the heat immediately and strain the oil.
27. Spread the fried aromatics on a paper towel-lined plate or tray to dry and crisp up; this is called agenegi.
28. After the chicken stock has cooked for about seven hours, skim off the chicken fat (chiyu) floating at the surface of the soup using a ladle or spoon, possibly removing some chicken feet for better access.
29. Carefully strain the soup into a second equally large pot.
30. Cut half a head of napa cabbage into two-inch squares, cut one bulb of garlic in half, and peel and thinly slice 50g of ginger.
31. Bring the strained soup back up to 95 degrees Celsius and add the prepped aromatics.
32. Keep the soup above 90 degrees Celsius and steep the aromatics for 15 minutes, then strain the soup again.
33. Add 100ml of dashi and 200ml of chicken stock into a small pot to heat up (or a larger pot with the same ratios for multiple servings).
34. Add 20ml of tare and 10ml of chiyu into a heated bowl.
35. When the soup in the small pot begins to simmer, cook your ramen noodles.
36. When the noodles are almost done cooking, add 300ml of hot soup into your bowl.
37. Once noodles are done, strain them very well and add them into your bowl.
38. Top with chashu, spinach, menma, green onions, agenegi, kamaboko, and nori.
39. Finally, add 5 to 10ml of the shallot oil into the bowl.

## Equipment

- Large pots (at least 12 quart)
- Kitchen scissors
- Sharp knife
- Thermometer with temperature alarm
- Lid
- Stove
- Ladle
- Fat separator
- Strainer
- Small pot
- Heated bowl
- Paper towel lined plate or tray

## Tips

- The tare requires sitting for one week at room temperature for optimal flavor.
- The animal-based soup requires very large pots and a long cooking time (6-12 hours).
- Maintain the chicken stock at a bare simmer, just under boiling (around 95 degrees Celsius/203 degrees Fahrenheit), using a thermometer with an alarm.
- Do not over-steep katsuobushi in the dashi as it can make it sour; taste as it steeps.
- Frying aromatics for the shallot oil is crucial; avoid frying too little (raw taste) or too much (burnt taste). Stir continuously.
- Harvesting chiyu (chicken fat) after the stock has cooked allows for a more 'chickeny' flavor.

## Source

- Original video: https://www.youtube.com/watch?v=5e5UYxESO-E
- Recipe page: https://www.cliprecipe.com/recipe/25531462-b50e-4e07-aa9c-75c9bd7d577f
- Extracted: 2026-01-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt