Best Ramen Broth
fromtastyathome.comwww.tastyathome.com/best-ramen-broth-recipe
This recipe guides you to create rich, restaurant-quality ramen broth at home. Combining chicken carcasses and pork bones with aromatics like ginger, garlic, and onions, you'll achieve a deep, creamy tonkotsu-style broth perfect for shōyu ramen. Tips for proper simmering, skimming, and adding umami depth ensure every spoonful is flavorful and satisfying.
Ingredients
Instructions
Blanch chicken carcasses and pork bones in 4 liters of boiling water for 10 minutes, then drain.
Clean each bone under cold running water, removing blood clots and brown bits.
Return bones to pot with fresh water, onion, green onion tops, ginger, and garlic. Bring to a boil.
Skim scum from surface carefully for clarity without stirring.
Reduce heat to gentle simmer, cover partially, and maintain for 2 hours, checking every 30 minutes.
Add spice bag with bonito flakes for 2-3 minutes to infuse umami.
Strain broth through a fine-mesh strainer, pressing gently to extract liquid but leave solids behind.
Prepare tare in serving bowl with konbu soy sauce and mirin.
Cook fresh egg noodles according to package instructions, then drain thoroughly.
Combine hot broth with tare in serving bowl and stir gently.
Add cooked noodles to bowl, arrange braised pork, ramen egg, shiraga negi, and nori on top.
Serve immediately while noodles are hot and broth flavorful.
