Courtesy of Komichi Arai mother of Taro Arai from Mikuni here are two ramen broths that can be made easily at home. Ingredients can be found locally at Asian grocers.
Shio ramen broth
1/2 can chicken broth (24.5 ounces)
3 cups dashi
1 teaspoon salt
Japanese white pepper, to taste
1/2 tablespoon roasted sesame seeds
Freshly ground garlic (optional)
Shoyu ramen broth
1 can chicken broth (49 ounces)
1/4 cup hon tsuyu (Japanese soup base)
1/4 cup hon mirin (Japanese cooking wine)
1/4 cup shoyu (soy sauce)
1 tablespoon fresh garlic, ground or pressed
1 tablespoon sesame oil
In a pot of boiling water, cook noodles for about 3 minutes (5 minutes if frozen). The key is to loosen the noodles before you drop them in the hot boiling water and stir well. When done, drain the water thoroughly.
In a bowl, add noodles to shoyu or shio broths, and add toppings of choice.
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