Concentrated Broths for Making Authentic Ramen Soups
Ramen soup (pronounced “Lamen” in Japanese) is a complete, balanced dish, hugely popular in Japan. It consists of noodles served in a meat or fish-based broth, topped with vegetables and often seasoned with soy sauce. Our concentrated broths let you create ramen soups just like those served in the best Japanese restaurants.
- Easy to use: dilute the concentrated broth in boiling water, then add noodles (Japanese or otherwise) and the toppings of your choice
- 100% authentic: no flavour enhancers (glutamate), no colourings, no preservatives
- Practical: available in a 1-litre pouch or a 500 g resealable pouch with a screw cap
- 4 bases to build as you like: fish, meat, shellfish, tofu, eggs, sweetcorn, carrots, mushrooms, spinach, leeks, broccoli, peppers, onions, spring onions, bean sprouts, pickled bamboo shoots, sesame, nori seaweed…
These broths are ideal for any restaurateur wishing to add a ramen soup to their menu, whether they specialise in Asian, traditional or fast food, or work as a caterer or in contract catering. By changing the broth base or the toppings, you can vary the menu with the seasons and the chef’s inspiration, to the delight of customers and diners alike.
Quick, cost-effective, and leaving the chef a wide choice of recipes!
The 4 Main Ramen Broth Bases
- Miso: an excellent base for Miso soup. In Japan: “Miso Râmen” are native to Hokkaido. They are traditionally served with chopped spring onion, broccoli and corn.
- Shoyu (Soya): a tasty broth made with chicken and soy sauce. In Japan: Shoyu means “soy”, and “Shoyu Râmen” comes from Tokyo and includes Râmen soups based on soy broth. They are traditionally served with bamboo, spring onions, nori seaweed, hard-boiled eggs and bean sprouts.
- Tonkotsu: rich, dense pork-based broth. In Japan, “Tonkotsu Râmen” originated in Kyushu and is a group of Râmen soups made from pork bone broth (recognizable by its white color). They are traditionally served with “BeniShoga” (red ginger) and thin slices of pork
- Shio :This is a ramen soup made with chicken broth and a slightly salty, aromatic note. “This recipe is lighter than other ramen soups. It perfectly enhances the noodles that marinate in this balance of flavors. The representative region for Shio ramen is Hakodate in Hokkaido.
Practical information
4 concentrated broths: Miso, Shoyu (soy), Tonkotsu, Shio
2 formats
- 1-litre pouch (350 ml = 1 bowl)
- New: 500 g resealable pouch with screw cap, for the Miso, Shoyu (soy) and Tonkotsu bases. Yield: 14 to 17 servings of 250 ml per pouch.
Available at cash & carry. For other concentrated broths, please contact us at: europesales@ariakejapan.com
