How to Make Ramen: Perfect Homemade Ramen Broth Guide

Rinse chicken bones under cold water.

Optional: Boil for 5 minutes and rinse to remove scum (cleaner broth).

Chicken bones

Onion

Garlic

Ginger

Carrot

Water

Keep heat low

Skim off foam

Add kombu during the last 20 minutes

Soy sauce

Mirin

Vinegar

Salt (adjust slowly!)

Cook ramen noodles separately

Add 1–2 ladles of broth

Top with: Soft-boiled egg Chicken slices Scallions Seaweed Corn Chili oil (optional)

Soft-boiled egg

Chicken slices

Scallions

Seaweed

Corn

Chili oil (optional)

8 cups chicken or vegetable broth

3 tbsp white miso paste

1 tbsp sesame oil

4 garlic cloves

1 tsp chili paste (optional)

1 tbsp soy sauce

1 cup mushrooms (shiitake preferred)

Sauté garlic + mushrooms in sesame oil

Add broth, bring to simmer

Whisk miso paste in a small ladle of hot broth, then pour in

Season with soy

Add noodles + toppings

2 kg pork bones

1 onion

8 garlic cloves

1 inch ginger

12 cups water

Salt

For seasoning: soy sauce, miso, or salt (your choice)

Parboil bones 10 minutes (removes impurities)

Rinse bones clean

Add bones + aromatics + water to pot

Boil on high for 10 minutes, then reduce to medium simmer

Simmer 6–12 hours until broth becomes milky white

Season at the end