Best Ramen Broth Recipe

Name: Best Ramen Broth Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings (about 500 ml broth per serving)
Cuisine: Japanese
Ingredients: Chicken ramen broth base; 2–3 chicken carcasses (or 1.5–2 kg total mixed bones, if available); 6–8 chicken wings (adds sweetness and body); 1 whole onion, peeled; 3–4 scallions (green onions), cut into large pieces; 1 thumb-size piece ginger, sliced; 4 cloves garlic, smashed; 1/2 cup sake (optional; can replace with water); Overnight dashi (umami boost); 10 g kelp (konbu); 10 g bonito flakes (or a bonito dashi stock bag); 20 g dried shiitake mushrooms (about 5 pieces); 1.5 L water; To adjust and finish; 3–4 L cold water (for simmering the chicken broth); Boiling water (to adjust volume if needed); Optional “tare” (season in the bowl, not the pot); Shoyu tare: soy sauce + mirin (and optional konbu soy sauce); Miso tare: miso paste + aromatics (optional rayu chili oil); Shio tare: salt + a little dashi

fromalysonrecipes.com alysonrecipes.com/ramen-broth-recipe

This best ramen broth recipe gives you a clear, rich, umami-packed ramen soup base using chicken and classic dashi ingredients. You’ll learn how to make ramen broth step by step, how long to cook ramen broth for deep flavor, and how to keep the broth clear (not cloudy). Use it for shoyu ramen broth, miso ramen broth, or a simple ramen soup base recipe, just add your tare in the bowl, then pour the hot broth on top.

3 hr 20 min

cook 3 hr

6 servings (about 500 ml broth per serving)

Japanese

Ingredients

Instructions

Quick clean (prevents cloudy broth)Bring a separate pot of water to a boil. Poach the chicken carcasses and wings for 30 seconds until the surface turns white. Drain and discard the poaching water.
Clean under running waterRinse and clean the chicken thoroughly under cold running water. Remove any coagulated blood and dark bits. This step keeps ramen broth clear and clean-tasting.
Start the main simmer (the “clear broth” rule)Place cleaned chicken and wings in a large stock pot. Add 3–4 L cold water. Bring to a boil, then immediately reduce to a gentle simmer. Skim scum from the surface often. Do not stir or mix vigorously.
Add aromaticsAdd onion, scallions, ginger, garlic, and optional sake. Keep a gentle simmer. Continue skimming as needed.
Simmer timeSimmer ramen broth gently for about 3 hours for a clean chicken ramen broth recipe. For deeper flavor, simmer 4–5 hours. Keep the broth barely moving to avoid turbidity.
Make overnight dashi (recommended)In a large jar, combine konbu, bonito flakes, dried shiitake, and 1.5 L water. Cover and soak in the fridge overnight. (If you forgot, you can still make it same-day by soaking 30–60 minutes, overnight is best.)
Strain the brothStrain the chicken broth through a fine mesh sieve. For extra clarity, strain again through a sieve lined with kitchen paper towel.
Combine and adjustAdd the dashi to the strained chicken broth to create a combination broth (chicken + dashi). If it reduced too much, add boiling water to adjust volume. If it tastes thin, reduce gently for 10–20 minutes.
Season to serve (tare goes in the bowl)Do not heavily salt the pot. In each ramen bowl, add your ramen soup flavouring base (tare), then ladle in hot broth and stir. Add noodles and toppings. Serve immediately.

Nutrition

Serving Size: 1 serving (about 500 ml broth, before tare and toppings)
Calories: 120
Sugar Content: 1 g
Sodium Content: 200 mg
Fat Content: 6 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 3 g
Trans Fat Content: 0 g
Carbohydrate Content: 2 g
Fiber Content: 0 g
Protein Content: 12 g
Cholesterol Content: 30 mg