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Basic Ramen Broth Recipe

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★★★★★

4.7 from 137 reviews

This classic Basic Ramen Broth recipe guides you through creating a rich, flavorful ramen base using chicken carcasses, wings, kelp, bonito flakes, and shiitake mushrooms. With an overnight dashi soak and slow simmering over several hours, this broth develops deep umami notes perfect for authentic ramen.

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/1.5L Water

Chicken Broth Ingredients

  • 2 Chicken carcasses (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 one third length
  • 1/2 cup Sake
  • 12 cups/3L Water

Ramen Broth Finishing Ingredients

  • 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
  • 1 White part of scallion (chopped)
  • 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. Prepare the Overnight Dashi Stock: Place kelp, bonito flakes, shiitake mushrooms, and 6 cups of water into a large jar. Cover with a lid and soak overnight to extract flavors without heat.
  2. Clean the Chicken: Rinse chicken carcasses and wings under running water, removing all organs and blood to ensure a clean broth.
  3. Poach the Chicken: Bring water to a boil in a large pot. Poach chicken carcasses and wings for about 30 seconds until the chicken turns white. Remove and discard this water to eliminate impurities.
  4. Make Chicken Broth: In a large pot, combine cleaned chicken carcasses and wings, onion quarters, smashed garlic, sliced ginger, scallions, sake, and 12 cups of water. Bring to a boil over high heat.
  5. Simmer and Skim: Reduce heat to low once boiling begins. Skim off any scum forming on the surface to keep broth clear. Simmer gently for about 3 hours to extract deep flavor.
  6. Add Dashi Stock and Simmer: Occasionally skim off scum while adding the soaked dashi stock components (kelp, bonito flakes, shiitake mushrooms) to the simmering broth. After 3 hours, add the remaining dashi stock, remove from heat, strain the broth to remove solids, then simmer gently for another 2 hours.
  7. Final Strain and Reduction: Remove broth from heat and strain through a sieve lined with kitchen paper towel to ensure clarity. Reduce broth to about 10 cups (2.5L), concentrated and ready for ramen use.
  8. Prepare Shio Tare (Salty Sauce): Mix salt, sake, mirin, chashu leftover sauce, finely chopped onion, garlic, ginger, white scallion, peanut butter, chili oil, and other listed ingredients. Stir to dissolve salt and all aromatic elements.
  9. Assemble Shio Ramen: Place 2.5 tbsp of shio tare in a ramen bowl. Pour 2 cups (500ml) of ramen broth and stir to combine.
  10. Prepare Shoyu Tare (Soy-Based Sauce): Place 3 tbsp of shoyu tare in a ramen bowl. Add 2 cups (500ml) ramen broth and stir well.
  11. Prepare Miso Tare: Beat all tare ingredients with a stick blender or food processor until creamy. Cook in a small saucepan over low heat for about 3 minutes, stirring constantly to avoid burning. Remove from heat, add miso paste, and combine thoroughly.
  12. Assemble Miso Ramen: Place 2 tbsp miso tare in a ramen bowl. Pour 2 cups (500ml) ramen broth and stir well until fully incorporated.

Notes

  • Soaking dashi ingredients overnight without heat preserves delicate umami flavors.
  • Poaching chicken briefly removes impurities for a cleaner broth.
  • Skimming scum throughout cooking prevents cloudy broth and off-flavors.
  • Straining through paper towels ensures a silky smooth ramen broth texture.
  • Broth can be stored in fridge or freezer for later use.
  • Adjust tare quantities to taste for saltiness and flavor intensity.
  • Miso tare requires gentle cooking and constant stirring to avoid burning and bitterness.

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

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