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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.

Ingredients

Scale

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

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