Ramen an easier way

The long-cooked pork bone and mushroom broth is amazingly rich, but there are many other styles of broth in Japan. Here is one that is much more simple to make, lighter and less filling.


makes broth for four large bowls

4 cups Chicken Broth
4 cups Dashi
3 oz. Japanese Dark Soy
3 oz. Mirin
1/2 t. Kosher Salt



Combine all ingredients, and stir to dissolve salt. Bring to a simmer, then ladle over cooked noodles and garnish.


The noodles I’ve been using are from Tokyo Fish in Berkeley. They are fresh and locally made. At $0.99 each, they are a good deal! Cook them in salted boiling water for three minutes, stirring occasionally.


Drain but don’t rinse.


Portion in hot bowls with the rendered chicken fat in the bottom and arrange garnish over the top. Today I’m using slow-cooked pork shoulder in place of chasu, along with simmered bamboo shoots, soft egg, and green onions like the tonkatsu ramen. I’ll add a tablespoon of rendered chicken fat to this one, as well, but no tare. This broth has enough salt.



Happy cooking!

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.