Basic Ramen Broth Recipe

Introduction

This Basic Ramen Broth recipe creates a rich, flavorful foundation perfect for any ramen bowl. Combining chicken, dried seafood, mushrooms, and aromatic vegetables, this broth simmers slowly to develop deep umami flavors. Whether you’re a ramen enthusiast or new to homemade broths, this guide will help you make a delicious base from scratch.

Ingredients

• 0.35oz (10g) Kelp
• 0.35oz (10g) Bonito flakes (or 1 cup)
• 0.7oz (20g) Shiitake mushrooms (or 5 dried shiitake mushrooms)
• 6 cups (1.5L) water
• 2 chicken carcasses (or 1 whole chicken frame)
• 4 chicken wings
• 1/2 onion, cut into quarters
• 2 cloves garlic, peeled and smashed
• 1oz (30g) ginger, thinly sliced
• 2 scallions, chopped into one-third length
• 1/2 cup sake
• 12 cups (3L) water
• 1/4 cup dashi stock
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp salt
• 2.5 tbsp chashu leftover sauce
• 1/2 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tbsp finely chopped ginger
• White part of 1 scallion
• 2 tbsp smooth peanut butter (all natural, no sugar added)
• 1 tbsp sake
• 2 tbsp mirin
• 1 tsp rayu chili oil
• 1/2 cup miso paste

Instructions

1. Step 1: Prepare the overnight dashi stock by placing kelp, bonito flakes, shiitake mushrooms, and 6 cups (1.5L) water in a large jar. Cover with a lid and soak overnight.
2. Step 2: Clean the chicken carcasses and wings under running water, removing all organs and excess blood.
3. Step 3: Boil water in a large pot, then poach the chicken carcasses and wings for about 30 seconds until the chicken turns white. Strain and discard the water.
4. Step 4: Place cleaned chicken carcasses and wings, 12 cups (3L) water, 1/2 onion quarters, smashed garlic, ginger slices, and chopped scallions in a large pot. Bring to a boil over high heat.
5. Step 5: Once boiling, reduce heat to low and skim off any scum that forms on the surface.
6. Step 6: Simmer gently on low heat for about 3 hours.
7. Step 7: Occasionally remove scum and add the overnight dashi stock as needed during simmering.
8. Step 8: After 3 hours, add the remaining overnight dashi stock with kelp, bonito flakes, and shiitake mushrooms. Remove from heat and strain the broth into another pot or bowl, discarding the solids.
9. Step 9: Return the strained broth to gentle heat and simmer for an additional 2 hours.
10. Step 10: Remove from heat and strain the broth again through a sieve lined with a kitchen paper towel for clarity.
11. Step 11: The broth should reduce to about 10 cups (2.5L). Use immediately for ramen soup or cool and store in the fridge or freezer.
12. Step 12: To prepare Shio Tare, combine finely chopped onion, garlic, ginger, white part of scallion, sake, mirin, salt, and chashu leftover sauce. Stir until the salt dissolves.
13. Step 13: Place 2.5 tbsp of shio tare in a ramen bowl, pour 2 cups (500ml) ramen broth over it, and stir well.
14. Step 14: For Shoyu Tare, add 3 tbsp shoyu tare to a bowl, pour 2 cups (500ml) ramen broth, and mix.
15. Step 15: To make Miso Tare, blend finely chopped onion, garlic, ginger, white scallion, peanut butter, sake, mirin, rayu chili oil, and miso paste with a stick blender or food processor until smooth.
16. Step 16: Cook mixture in a small saucepan over low heat for about 3 minutes, stirring constantly to prevent burning. Allow to cool slightly.
17. Step 17: Place 2 tbsp miso tare in a ramen bowl, add 2 cups (500ml) ramen broth, and stir until well combined.

Tips & Variations

• Use fresh chicken carcasses for the best flavor; frozen is acceptable but may reduce broth richness.
• Adjust the salt and tare proportions to taste for a lighter or stronger soup base.
• Substitute dashi stock with instant dashi powder if short on time, but soaking overnight enhances flavor greatly.
• For a vegetarian variation, omit chicken and use kombu and shiitake mushrooms with vegetable broth.

Storage

Store the ramen broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, warm gently to preserve flavor and avoid boiling hard, which can change the broth’s texture. Prepare tare separately and mix with broth just before serving to keep flavors fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms besides shiitake?

Shiitake mushrooms provide a signature earthy umami flavor, but you can experiment with dried porcini or morels. Fresh mushrooms won’t yield the same depth, so dried is recommended.

Is it necessary to remove the scum during simmering?

Yes, skimming the scum keeps the broth clear and helps achieve a clean, refined taste. It removes impurities and prevents bitterness.

Basic Ramen Broth Recipe

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★★★★★

4.4 from 112 reviews

• Author: lina
• Total Time: Overnight (plus approximately 6 hours active and simmering time)
• Yield: Approximately 10 cups (2.5 liters) of ramen broth 1x

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Description

This recipe guides you through creating a deeply flavorful Basic Ramen Broth from scratch, combining umami-rich ingredients like chicken carcasses, dried kelp, bonito flakes, shiitake mushrooms, and fragrant aromatics. The broth simmers slowly to extract maximum depth, then is enhanced with different tare sauces—Shio, Shoyu, or Miso—to suit your ramen preference, delivering a rich and authentic Japanese ramen experience.

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Ingredients

Scale 1x2x3x

Overnight Dashi Stock

• 0.35oz (10g) Kelp
• 0.35oz (10g) Bonito flakes (or 1 cup)
• 0.7oz (20g) Shiitake mushrooms (or 5 dried shiitake mushrooms)
• 6 cups (1.5L) water

Chicken Broth

• 2 Chicken carcasses (about 1 whole carcass)
• 4 Chicken wings
• 1/2 Onion, cut into quarters
• 2 Cloves garlic, peeled and smashed
• 1oz (30g) Ginger, thinly sliced
• 2 Scallions, chopped into thirds
• 12 cups (3L) water

Seasoning for Broth

• 1/4 cup Dashi stock (from overnight soak)
• 2 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Salt
• 2.5 tbsp Chashu leftover sauce
• 1/2 Onion, finely chopped
• 1 Clove garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• White part of 1 scallion

Miso Tare

• 2 tbsp Smooth peanut butter (all natural, no sugar added)
• 1 tbsp Sake
• 2 tbsp Mirin
• 1 tsp Rayu chilli oil
• 1/2 cup Miso paste

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Instructions

1. Prepare Overnight Dashi Stock: Place the kelp, bonito flakes, shiitake mushrooms, and 6 cups of water in a large jar. Seal with a lid and soak overnight to extract the delicate umami flavors.
2. Clean Chicken: Rinse the chicken carcasses and wings thoroughly under running water, removing any organs and residual blood to ensure a clean broth.
3. Poach Chicken: Boil water in a large pot. Briefly poach the chicken carcasses and wings for about 30 seconds or until the meat turns white to remove impurities.
4. Discard Poaching Water: Strain and discard the poaching water to avoid cloudiness in the broth.
5. Simmer Broth Ingredients: In a large pot, combine the cleaned chicken carcasses and wings, quartered onion, smashed garlic cloves, sliced ginger, scallions, and 12 cups of water. Bring to a boil over high heat.
6. Skim Scum: Once boiling, reduce heat to low and skim off any scum or foam that rises to the top to keep the broth clear.
7. Simmer Gently: Let the broth simmer very gently over low heat for about 3 hours to extract rich flavors.
8. Add Dashi Stock and Continue Simmering: Occasionally skim scum from the surface and add the reserved overnight dashi stock with kelp, bonito flakes, and shiitake mushrooms. Remove from heat briefly to strain out used chicken carcasses and vegetables, then return broth to heat.
9. Further Reduction: Simmer the strained broth gently for an additional 2 hours until it reduces to about 10 cups (2.5L), intensifying the flavor.
10. Final Strain: Remove from heat and strain broth through a sieve lined with kitchen paper towels into a clean pot or bowl to achieve a clear, smooth broth.
11. Store or Serve: Use the broth immediately for ramen, or cool and store in the refrigerator or freezer for later use.
12. Prepare Shio Tare: Combine finely chopped onion, garlic, ginger, white scallion, sake, mirin, salt, and chashu leftover sauce. Stir until salt dissolves.
13. Assemble Shio Ramen: Place 2.5 tbsp of shio tare in a ramen bowl. Pour 2 cups (500ml) of ramen broth over and stir well to combine.
14. Assemble Shoyu Ramen: Place 3 tbsp of prepared shoyu tare (not given in ingredient list, assumed similar to shio tare but with soy sauce base) in a ramen bowl. Pour 2 cups (500ml) of ramen broth over and stir well.
15. Prepare Miso Tare: In a small container, combine smooth peanut butter, sake, mirin, Rayu chili oil, and miso paste. Blend with a stick blender or food processor until creamy.
16. Cook Miso Tare: Transfer mixture to a small saucepan and cook over low heat for about 3 minutes, stirring constantly to avoid burning. After turning off heat, add remaining miso paste (to enrich) and combine well.
17. Assemble Miso Ramen: Place 2 tbsp miso tare in a ramen bowl, pour 2 cups (500ml) ramen broth, and stir until miso tare dissolves completely.

Notes

• Chicken carcasses and wings must be cleaned well for a clear broth.
• Skimming scum regularly during simmering is key to a clean, flavorful broth.
• Overnight dashi soaking enhances the umami depth without cooking heat.
• Broth can be refrigerated for up to 3 days or frozen for longer storage.
• Adjust tare quantities to taste preference for saltiness and flavor intensity.
• Shoyu tare is not detailed in this recipe; use your favorite soy sauce-based tare or substitute accordingly.
• Simmer gently at low heat to avoid cloudiness and bitterness.
• Use kitchen paper towels in the sieve for final straining to achieve extra clarity in broth.

• Prep Time: 20 minutes (plus overnight soak for dashi)
• Cook Time: 5 hours 30 minutes simmering total (3 hours initial + 2 hours additional + prep)
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Keywords: ramen broth, basic ramen, Japanese soup, dashi, chicken broth, miso tare, shio tare, shoyu tare