How to Make Ramen Broth Recipe?

Start by blanching chicken carcasses and wings in boiling water for 30 seconds, then rinse under cold water. Add cleaned bones to a large stockpot with cold water, bring to a boil, reduce to a gentle simmer, and skim the surface. Add onion, scallions, ginger, garlic, and optional sake. Simmer for 3 to 5 hours. Separately, cold-soak konbu, bonito flakes, and dried shiitake in water overnight to make dashi. Strain the chicken broth, combine with the dashi, adjust seasoning with your chosen tare in each bowl, and serve immediately with noodles and toppings.

What Is the Difference Between Chicken Broth and Ramen Broth?

Regular chicken broth is typically seasoned during cooking and meant to be used as a base ingredient in a wide range of dishes. Ramen broth is a specialized, unseasoned stock designed specifically to work with a separate tare system, and it often includes a dashi layer for added umami. Ramen broth also relies on a longer, gentler simmer to extract collagen from bones, giving it a silky texture that standard chicken broth doesn't usually achieve.

What Ingredients Are Needed to Make Ramen Broth?

The core ingredients for a chicken-based ramen broth recipe are chicken carcasses, chicken wings, onion, scallions, ginger, garlic, and water. The dashi layer adds konbu, bonito flakes, and dried shiitake mushrooms. The tare added separately in each bowl can be shoyu (soy sauce and mirin), miso paste, or shio (salt and dashi). Optional sake added during the simmer improves the depth and clarity of the finished broth.

How Long to Cook Ramen Broth?

Simmer ramen broth for a minimum of 3 hours for a clean, clear chicken broth. For deeper flavor and a richer, more silky texture, extend the simmer to 4 or 5 hours. The dashi component requires no cooking at all just an overnight cold soak in the refrigerator. If using a pressure cooker, 60 to 90 minutes at high pressure produces a very good result.

Can You Make Ramen Broth Fast?

Yes. A pressure cooker reduces the active cooking time to 60 to 90 minutes. You can also upgrade store-bought chicken stock in about 30 minutes by simmering it with aromatics and dried shiitake. In both cases, prepare the overnight dashi soak the day before to add the umami layer without any extra cooking time on the day.

What Broth Is Best for Ramen?

A combination broth chicken stock layered with Japanese dashi produces the most balanced and deeply flavored ramen broth. The chicken provides body and sweetness while the dashi adds savory umami complexity. Among tare styles, the best choice depends on personal preference: shoyu tare is classic and versatile, miso tare is rich and warming, and shio tare lets the pure broth flavor stand front and center.

Ramen Broth Recipe: Stunning Homemade Japanese Broth in 5 Hours

Name: Best Ramen Broth Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Japanese
Ingredients: For the Chicken Broth Base; 2–3 chicken carcasses (or 1.5–2 kg total mixed chicken bones); 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 fresh ginger, sliced; 4 cloves garlic, smashed; 1/2 cup sake (optional; substitute with water); 3–4 liters cold water; For the Overnight Dashi (Umami Boost); 10 g dried kelp (konbu); 10 g bonito flakes (or a bonito dashi stock bag); 20 g dried shiitake mushrooms (about 5 pieces); 1.5 liters cold water; To Adjust and Finish; Boiling water, as needed to adjust volume; Optional Tare (Season in the Bowl, Not the Pot); Shoyu tare: 3 tablespoons soy sauce + 1 tablespoon mirin per batch; Miso tare: 2 tablespoons miso paste + 1 teaspoon sesame paste + optional rayu chili oil; Shio tare: 1 teaspoon fine sea salt + 2 tablespoons dashi per bowl

Best Ramen Broth Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Japanese ramen broth recipe combines slow-simmered chicken bones with an overnight dashi of konbu, bonito flakes, and dried shiitake mushrooms for a golden, silky, deeply savory broth that rivals any ramen restaurant. Season each bowl with your choice of shoyu, miso, or shio tare for a completely customizable bowl every time.

Author: Harper Lane
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hour 20 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Stovetop Simmer
Cuisine: Japanese

Ingredients

Scale

- For the Chicken Broth Base
- 2–3 chicken carcasses (or 1.5–2 kg total mixed chicken bones)
- 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 fresh ginger, sliced
- 4 cloves garlic, smashed
- 1/2 cup sake (optional; substitute with water)
- 3–4 liters cold water

- For the Overnight Dashi (Umami Boost)
- 10 g dried kelp (konbu)
- 10 g bonito flakes (or a bonito dashi stock bag)
- 20 g dried shiitake mushrooms (about 5 pieces)
- 1.5 liters cold water

- To Adjust and Finish
- Boiling water, as needed to adjust volume
- Optional Tare (Season in the Bowl, Not the Pot)
- Shoyu tare: 3 tablespoons soy sauce + 1 tablespoon mirin per batch
- Miso tare: 2 tablespoons miso paste + 1 teaspoon sesame paste + optional rayu chili oil
- Shio tare: 1 teaspoon fine sea salt + 2 tablespoons dashi per bowl

Cook Mode Prevent your screen from going dark

Instructions

1. Quick blanch the chicken: Bring a separate pot of water to a boil. Add chicken carcasses and wings and poach for 30 seconds until the surface turns white. Drain immediately and discard the poaching water.
2. Clean the chicken: Rinse all chicken pieces thoroughly under cold running water. Remove any coagulated blood and dark bits. This keeps the broth clear and clean-tasting.
3. Start the main simmer: Place cleaned chicken and wings in a large stockpot. Add 3 to 4 liters of cold water. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Skim scum from the surface regularly during the first 30 minutes. Do not stir vigorously.
4. Add aromatics: Add the peeled onion, scallions, sliced ginger, smashed garlic, and optional sake. Keep the heat at a gentle simmer and continue skimming as needed.
5. Simmer the broth: Simmer gently for 3 hours for a clean, clear chicken broth. For deeper, richer flavor, simmer for 4 to 5 hours. Keep the broth barely moving to maintain clarity.
6. Make the overnight dashi: In a large jar or container, combine konbu, bonito flakes, dried shiitake mushrooms, and 1.5 liters of cold water. Cover and soak in the refrigerator overnight (8 hours minimum). If short on time, soak at room temperature for 30 to 60 minutes.
7. Strain the chicken broth: Pour the finished chicken broth through a fine mesh sieve and discard the solids. For extra clarity, strain a second time through a sieve lined with a paper towel.
8. Combine and adjust: Pour the strained dashi into the chicken broth and stir gently. If the broth reduced too much, add boiling water to bring it back to volume. If it tastes thin, reduce gently for 10 to 20 more minutes.
9. Season and serve: Place 2 to 3 tablespoons of your chosen tare (shoyu, miso, or shio) in each ramen bowl. Ladle hot broth over the tare and stir to combine. Add cooked ramen noodles and your choice of toppings. Serve immediately.

Notes

- Do not season the pot. Always season with tare in the individual bowl this allows one batch of broth to produce multiple different ramen styles.
- The broth keeps in the refrigerator for up to 5 days and freezes for up to 3 months. Store tare separately in a sealed jar for up to 2 weeks.
- For dumpling ramen, add steamed or pan-fried dumplings directly to the finished bowl alongside or instead of noodles.
- For a veggie ramen broth, skip the chicken entirely and build the broth from konbu, shiitake, dried mushrooms, and roasted vegetables.
- The chicken meat pulled from the carcasses after straining is excellent shredded as a ramen topping or added to fried rice.

Nutrition

Serving Size: 1.5 cups
Calories: 72
Sugar: 1 g
Sodium: 480 mg
Fat: 3 g
Saturated Fat: 0.8 g
Unsaturated Fat: 2.2 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 9 g
Cholesterol: 18 mg

Find it online: https://allmealsrecipes.com/ramen-broth-recipe/

Easy Meals for Busy Lives

Best Ramen Broth Recipe

Ingredients

Instructions

Notes

Nutrition