Basic Ramen Broth Recipe

Introduction

This basic ramen broth recipe lays the foundation for authentic, deeply flavorful ramen at home. Using a combination of chicken, kelp, shiitake mushrooms, and bonito flakes, it creates a rich, layered stock perfect for any ramen bowl. With simple ingredients and slow simmering, you’ll achieve a comforting and traditional taste.

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
• 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) of water in a large jar. Cover and soak overnight.
2. Step 2: Clean chicken carcasses and wings under running water, removing all organs and blood.
3. Step 3: Bring a separate pot of water to a boil and poach the chicken carcasses and wings for about 30 seconds or until the chicken turns white. Strain and discard the poaching water.
4. Step 4: In a large pot, combine the cleaned chicken carcasses, wings, 1/2 onion quarters, smashed garlic, sliced ginger, chopped scallions, 1/2 cup sake, and 12 cups (3L) water. Bring to a boil over high heat.
5. Step 5: Once boiling, reduce heat to low and remove any scum that forms on the surface.
6. Step 6: Simmer gently over low heat for about 3 hours, occasionally skimming scum.
7. Step 7: Add the overnight dashi stock with kelp, bonito flakes, and shiitake mushrooms to the pot. Remove from heat, then strain the soup into another pot or bowl, discarding chicken carcasses and vegetables.
8. Step 8: Simmer the strained broth gently for another 2 hours.
9. Step 9: Remove from heat and strain the broth again through a sieve lined with a kitchen paper towel.
10. Step 10: Reduce the broth to about 10 cups (2.5L). Use immediately for ramen or store as desired.
11. Step 11: For Shio Tare, combine salt, sake, mirin, chashu sauce, finely chopped onion, garlic, ginger, white scallion, peanut butter, sake, mirin, and rayu chili oil. Stir well and place 2.5 tbsp in a ramen bowl. Pour 2 cups (500ml) of broth and stir.
12. Step 12: For Shoyu Tare, place 3 tbsp into a ramen bowl, pour 2 cups (500ml) broth, and stir.
13. Step 13: For Miso Tare, blend chopped onion, garlic, ginger, white scallion, peanut butter, sake, mirin, and rayu chili oil until creamy. Cook over low heat for 3 minutes while stirring constantly, then turn off heat and mix in miso paste. Place 2 tbsp in bowl, pour 2 cups broth, and stir to combine.

Tips & Variations

• Use dried shiitake mushrooms for deeper umami flavor and soak them overnight for best results.
• Skimming the scum regularly ensures a clear, clean-tasting broth.
• If you prefer a richer broth, add chicken feet during simmering for extra collagen.
• Adjust tare sauces to your taste, starting with less and adding more as needed.

Storage

Store the finished broth in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove before use to preserve flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dashi instead of making overnight dashi stock?

Yes, store-bought dashi can be used as a shortcut, but making fresh overnight dashi stock intensifies the flavor and freshness of the broth.

How can I make the broth clearer?

Regularly removing scum during simmering and straining the broth through a fine sieve lined with paper towels will help achieve a clearer broth.

Basic Ramen Broth Recipe

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★★★★★

4.5 from 115 reviews

This Basic Ramen Broth recipe features a rich and flavorful Japanese soup base made by simmering chicken carcasses, wings, and an aromatic blend of kelp, bonito flakes, shiitake mushrooms, and vegetables. The broth is carefully prepared with layered dashi stock and seasoned tare variations including shio, shoyu, and miso, providing a versatile base for authentic ramen dishes.

• Author: Viktoria
• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 5 hours 30 minutes (including simmering times and tare preparation)
• Total Time: Approximately 5 hours 45 minutes plus overnight soaking
• Yield: About 10 cups (2.5 liters) of ramen broth, serves 4-6 1x
• Category: Soup/Broth
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Dashi Stock 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 (1.5 L) water

Chicken Broth Ingredients

• 2 Chicken carcasses (1 whole carcass per batch)
• 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 (3 L) water

Ramen Broth & Seasonings

• 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. Make Overnight Dashi Stock: Place kelp, bonito flakes, shiitake mushrooms in a large jar, pour 6 cups of water over them. Cover and soak overnight to extract umami-rich flavors.
2. Prepare Chicken Broth: Clean chicken carcasses and wings under running water, remove any organs, and wash off blood thoroughly to ensure a clean broth flavor.
3. Poach Chicken: Boil water in a large pot, add chicken carcasses and wings, and poach for about 30 seconds until the chicken turns white. Remove and discard the poaching water to eliminate impurities.
4. Simmer Chicken Broth: Place cleaned chicken carcasses, wings, onion quarters, smashed garlic, sliced ginger, chopped scallions, 1/2 cup sake, and 12 cups water into a large pot. Bring to a boil over high heat, then reduce to low heat and skim off any scum forming on the surface.
5. Cook Slowly: Simmer gently on low heat for about 3 hours to develop deep chicken flavors in the broth.
6. Combine with Dashi Stock: Add the soaked dashi stock ingredients (kelp, bonito flakes, shiitake mushrooms) and remaining overnight dashi stock to the broth. Remove from heat and strain the liquid through a sieve into another pot, discarding solids.
7. Continue Simmering: Simmer the strained broth gently for an additional 2 hours to concentrate flavors further.
8. Final Straining: Remove from heat and strain the broth again through a sieve lined with kitchen paper towels to achieve a clear and refined ramen broth. The final volume should be about 10 cups (2.5 L).
9. Storage: Use the broth immediately for ramen soup or store in the refrigerator or freezer for later use.
10. Prepare Shio Tare: Combine salt, chashu leftover sauce, finely chopped onion, garlic, ginger, white scallion part, peanut butter, sake, mirin, and rayu chili oil. Stir until the salt dissolves completely.
11. Serve Shio Ramen: Place 2.5 tbsp of shio tare in a ramen bowl, add 2 cups (500 ml) of ramen broth, and stir well to combine.
12. Prepare Shoyu Tare: Place 3 tbsp of prepared shoyu tare in a ramen bowl. Pour 2 cups (500 ml) ramen broth and stir together.
13. Prepare Miso Tare: Combine garlic, ginger, scallion white parts, sake, mirin, peanut butter, and chili oil in a container and blend until creamy using a stick blender or food processor.
14. Cook Miso Tare: Transfer the blended mixture to a small saucepan over low heat. Stir constantly and cook for about 3 minutes to avoid burning.
15. Add Miso Paste: Turn off the heat and add miso paste to the cooked tare, mixing thoroughly to combine evenly.
16. Serve Miso Ramen: Place 2 tbsp of miso tare in a ramen bowl, add 2 cups (500 ml) ramen broth, and stir well to dissolve the tare completely.

Notes

• Soaking the dashi ingredients overnight extracts maximum umami depth without heat.
• Poaching chicken briefly and discarding the water removes impurities, essential for a clean broth.
• Skimming the scum during simmering prevents a cloudy broth and improves flavor clarity.
• Multiple strainings ensure a clear, refined broth texture.
• The broth volume should be reduced to about 10 cups (2.5 L) before seasoning.
• Different tare variations (shio, shoyu, miso) provide versatile seasoning options for distinct ramen styles.
• Use all-natural peanut butter with no sugar added to maintain authentic flavor balance.
• The broth can be refrigerated for up to 3 days or frozen for up to 3 months.

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