Ramen Broth Recipe

Ramen broth is by far the most important part of a bowl of ramen noodle soup. Do you think making a restaurant-quality complex flavored ramen broth at home is possible? You bet it is! Read on because I share my ramen broth recipe with secrets and tips to make an authentic, easy yet complex flavored broth.

Ramen broth can be classified by ingredients into three categories. The first one is chicken broth made from chicken carcass. The second is a combination broth made from chicken and Japanese dashi stock. And the third is Tonkotsu which is made from pork bones.

Many ramen restaurant chefs create their own unique flavored broth for their ramen and that is their secret weapon. In order to make a similarly full of Umami flavored broth, I go for the second type of broth. You need to gather the following ingredients.

Well, it is because Chicken carcasses contain a large amount of one of the Umami components; glutamic acid. So this becomes the basis of the ramen soup flavor. Also, chicken feet, known as “Momiji”, are often used. However, it is a little difficult to get these so I substitute them with chicken wings.

Adding a little bit of meat on those chicken wings will add sweetness and deep rich flavor to the broth without turbidity. Chicken wings are readily available and quite cheap from supermarkets. I get Chicken carcasses from local butchers. It is also cheap. I got 4 of them for A$2 (approximately US$1.3)

Because those aromatic root vegetables and Sake (Japanese alcohol) conceal the gamey odor of the chicken carcass. Also, onion adds natural sweetness to the broth. So all the vegetables added enrich the flavor of the broth. (step by step photo 4-7)

Basic Ramen Broth

Ramen restaurant like complex rich flavoured ramen broth can be made at home. Follow my tips and secrets to make robust with umami broth.

Prep: 10min

Total: 790min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 126 kcal, Carbohydrate 2 g, Protein 9 g, Sodium 41 mg, Fiber 1 g, Sugar 1 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 31 mg, servingSize 1 serving

Ingredients:

• 0.35oz/10g Kelp
• 0.35oz/10g Bonito flake (* or 1 cup )
• 0.7oz/20g shiitake mushrooms (*or 5 dried shiitake mushrooms)
• 6cups/1.5L water
• 2 Chicken carcassess (*1)
• 4 Chicken wings
• 1/2 onion cut into quarters
• 2 cloves of garlic peeled and smashed
• 1oz/30g of ginger thinly sliced
• 2 Scallions chopped into one third length
• 1/2 cup sake
• 12cups/3L water
• 1/4 cup Dashi stock (*2)
• 2 tbsp Sake (*3)
• 1 tbsp Mirin (*4)
• 1 tbsp Salt
• 2.5 tbsp Chashu leftover sauce (*5)
• 1/2 onion finely chopped
• 1 clove garlic finely chopped
• 1 tbsp finely chopped ginger
• 1 white part of scallion
• 2 tbsp Smooth peanut butter (*All natural, no sugar added)
• 1 tbsp Sake (*3)
• 2 tbsp Mirin (*4)
• 1 tsp Rayu Chilli oil
• 1/2 cup Miso paste (*14)

Instruction:

1. Put a lid on, and soak the dashi ingredients overnight.
2. Simmer gently over low heat for about 3 hours. *9
3. Use straight away for ramen soup or store in the fridge or freezer. *12
4. Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
5. Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
6. Stir well to dissolve the miso tare into ramen broth.

Home-made Ramen Broth Recipe

My version of Ramen Broth is made from a combination of pork bones, chicken carcasses and bonito flakes. It takes a few hours to make but it is not very difficult. You just have to be patient and pay attention to detail. (Watch the Video)See notes 8 and 9 for making Ramen Broth using a slow cooker or a pressure cooker.I also added instructions for how to make a soy sauce flavouring base to make shōyu ramen (soy sauce flavoured) soup. Also check out my Shio Ramen and Miso Ramen recipes.Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Prep: 25min

Total: 175min

Yield: 4

Ingredients:

• 1-1.2kg/2.2-2.6lb chicken carcasses ((about 3 carcasses in total))
• 1kg/2.2lb pork soup bones ((note 1))
• 1 onion (, peeled)
• 3 green onions (green part only)
• 3cm/1¼” cube ginger (, cut in half)
• 2 cloves garlic
• 10g/0.4oz bonito flakes in a spice bag ((note 2))
• 2 tbsp konbu soy sauce ((note 3))
• 1½ tsp mirin
• salt to adjust flavour
• 300-400ml/10-13.5oz Ramen Broth in this recipe (, boiling hot)
• 80-100g/2.8-3.5oz fresh thin egg noodles ((note 4))
• 2-3 slices Yakibuta (Braised Pork)
• 1 Ramen Egg (Ajitsuke Tamago) (, halved)
• 2 tbsp shiraga negi (finely julienned green onion, curled in iced water)
• 1 10cm2/4″2 yakinori ((roasted seaweed sheet))

Instruction:

1. Makes about 1.6L / 3.4pt of soup (note 6).
2. Add the noodles. Place sliced Yakibuta, Ramen Eggs, and shraga negi on top and slide a yaki nori on the side of the bowl. Serve immediately.

RAMEN SCHOOL #1 | How to Make Basic Ramen Broth | Chintan Clear Soup

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