Flavor-Packed Ramen Broth That Beats Takeout Any Day

Name: Flavor-Packed Ramen Broth That Beats Takeout Any Day
Prep time: 60 min
Cook time: 180 min
Total time: 300 min
Yield: 6
Cuisine: Japanese
Ingredients: 10 g Kelp (Substitution: None, but can omit for a simpler dashi.); 30 g Bonito Flakes (Substitution: Use anchovy flakes for a different flavor base.); 3 Dried Shiitake Mushrooms (Substitution: Fresh shiitake can be used, but increase quantity.); 2 Chicken Carcasses (Substitution: Use additional chicken wings if carcasses are unavailable.); 2 lbs Chicken Wings (Substitution: Use a mix of bones and trimmings from other chicken parts.); 1 Onion (Substitution: Leeks can be used for similar flavor.); 4 Whole Garlic Cloves (Note: Use whole cloves; do not chop.); 2 inches Ginger (Substitution: Fresh ginger is preferred, but ground ginger can be a last resort.); 1 bunch Scallions (Substitution: Chives can work as a milder alternative.); 1 cup Sake (Substitution: Use dry sherry or Chinese rice wine.); 0.5 cup Mirin (Substitution: 1 tbsp of sake plus 1 tsp sugar.); 1 tbsp Salt (Sea salt is preferred for optimal flavor.); Tare Ingredients (Shio, Shoyu, Miso) (Varies based on tare type but all add distinct flavors to the broth.)

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This homemade ramen broth combines rich umami flavors with simple ingredients for the perfect comfort food experience.

300 min

cook 180 min

Japanese

Ingredients

Instructions

Prepare Dashi

Begin preparing your dashi by soaking 10g of kelp, 30g of bonito flakes, and 3 dried shiitake mushrooms in 4 cups of cold water overnight in a large bowl.
This soaking period allows the ingredients to release their umami flavors, enhancing the overall taste.

Clean Chicken

Rinse 2 chicken carcasses and 2 pounds of chicken wings under cold water, removing any organs and excess blood.
Pat them dry with a paper towel.

Poach Chicken

In a large pot, bring 6 cups of water to a rolling boil and add the cleaned chicken.
Allow the chicken to poach for about 5 minutes, then remove and strain the water, discarding any impurities.

Make Broth

Return the poached chicken to the pot and add 10 cups of fresh water along with 1 chopped onion, 4 whole garlic cloves, and a 2-inch piece of unpeeled ginger.
Bring this mixture to a boil, reduce the heat to low, and simmer for 3 hours.

Simmer

Continue to simmer gently, stirring in about 1 cup of your prepared dashi stock after 2 hours.

Add Dashi Ingredients

In the final hour of simmering, add the soaked kelp, bonito flakes, and rehydrated shiitake mushrooms from your dashi preparation.
Strain the broth through a fine sieve into another pot.

Prepare Tare

Mix your tare ingredients based on your desired flavor.

Serve

Ladle the hot ramen broth into bowls, adding 1-2 tablespoons of your chosen tare.
Top with cooked ramen noodles, freshly sliced scallions, and additional toppings.

Nutrition

Serving Size: 1 cup
Calories: 200 kcal
Carbohydrate Content: 5 g
Protein Content: 15 g
Fat Content: 10 g
Saturated Fat Content: 2 g
Cholesterol Content: 50 mg
Sodium Content: 800 mg
Fiber Content: 1 g
Sugar Content: 1 g
Unsaturated Fat Content: 7 g