Best ramen broth recipe

If you've ever slurped ramen at a tiny noodle shop and thought, could I make this at home, I have good news. This homemade ramen broth tastes just as rich and deep as the restaurant kind, made with simple ingredients from any grocery store.

Jump to:

• Why You Will Like This Recipe
• Ingredients For This Homemade Ramen Broth
• Homemade Ramen Broth
• How To Make Homemade Ramen Broth
• Storage And Reheating
• Tips And Variations For Better Homemade Ramen Broth
• Homemade Ramen Broth FAQ
• Recipes You May Like
• Conclusion

I first made ramen broth from scratch on a snowy Saturday last January to surprise Donald. Honestly? I was nervous about the pork bones. But after one taste, Alex said it was better than takeout, and I knew this recipe was a keeper.

Here's the thing. This ramen soup base takes about three hours, but most of that time is hands off. You clean the bones, let everything simmer, then build a shoyu ramen bowl with noodles, braised pork, and a jammy egg.

If your family loves warm, soothing bowls like we do, you'll also want to try my beef noodle soup that warms you right up. It's another one we make on repeat all winter.

Why You Will Like This Recipe

• Real ingredients, no shortcuts. Chicken carcasses, pork bones, and bonito flakes give you honest, from scratch flavor.
• Mostly hands off. Once the pot is simmering, you're free for two hours.
• Better than takeout. The broth is clear, golden, and deeply savory without being greasy.
• Makes a big batch. About 1.6 liters, enough for 4 to 6 bowls, plus extra to freeze.
• Kid approved. Alex asks for ramen night at least twice a month now.
• Budget friendly. Bones cost a fraction of what restaurant ramen does.

Ingredients For This Homemade Ramen Broth

Here's everything you need. I've grouped it by section so shopping is easy.

For the ramen broth:

• 1 to 1.2 kg (2.2 to 2.6 lb) chicken carcasses (about 3 total)
• 1 kg (2.2 lb) pork soup bones
• 1 onion, peeled
• 3 green onions, green parts only
• 3 cm (1¼ inch) cube of fresh ginger, cut in half
• 2 cloves garlic
• 10 g (0.4 oz) bonito flakes in a spice bag

For the shoyu ramen soup (per bowl):

• 2 tablespoons konbu soy sauce
• 1½ teaspoons mirin
• Salt to taste
• 300 to 400 ml (10 to 13.5 oz) hot ramen broth

Noodles and toppings (per bowl):

• 80 to 100 g (2.8 to 3.5 oz) fresh thin egg noodles
• 2 to 3 slices braised pork (yakibuta)
• 1 ramen egg, halved
• 2 tablespoons finely julienned green onion, curled in iced water
• 1 sheet roasted seaweed (yakinori)

Can't find konbu soy sauce? Regular soy sauce works in a pinch.

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How To Make Homemade Ramen Broth

Don't let the long cook time scare you. The steps are simple, and I'll walk you through each one.

Step 1: Clean The Bones

1. Bring 4 liters (8.5 pints) of water to a boil in a large pot. Add the chicken carcasses and pork bones and boil for 10 minutes. You'll see a lot of scum rise to the top. That's normal!
2. Drain everything and rinse the bones one by one under cold running water. Remove any dark bits and the coagulated blood along the chicken spines.

This step feels fussy, but trust me on it. I rushed the rinse my first time, and the broth turned out murky. Clean bones give you that beautiful clear soup.

Step 2: Simmer Low And Slow

3. Put the cleaned bones back in the pot with 4 liters of fresh water. Add the onion, green onion tops, ginger, and garlic. Hold the bonito flakes for later. Bring it all to a boil.
4. As scum rises, scoop it off gently with a ladle. Don't stir the pot while you do this, or the broth will get cloudy.
5. After skimming 4 or 5 times, lower the heat to a gentle simmer.
6. Skim a few more times during the first stretch if needed.
7. Cover with a lid, leaving a small gap for steam, and simmer for 2 hours.

I set a timer and go about my day. Sarah loves peeking under the lid, so she's my official broth checker (with supervision, of course).

Step 3: Add The Bonito Flakes And Strain

8. After 2 hours, drop in the bag of bonito flakes and simmer for a couple of minutes. This is where the broth picks up that smoky, ocean deep flavor.
9. Turn off the heat. Pour the broth through a fine sieve and keep only the liquid. You should have about 1.6 liters (3.4 pints) of gorgeous golden broth.

Step 4: Build Your Shoyu Ramen Bowl

1. Put the konbu soy sauce and mirin in a serving bowl.
2. Cook the noodles in boiling water and drain them really well so they don't water down the soup.
3. Pour in 300 to 400 ml of piping hot ramen broth and stir. Taste and adjust with salt.
4. Add the noodles, then top with the pork, egg, and curled green onion. Slide the seaweed against the side of the bowl. Serve right away.

Donald always asks for extra pork, and honestly, I can't blame him. If your crew loves rich, slow cooked meat, my garlic ginger braised beef short ribs make an amazing topping swap.

Storage And Reheating

Leftover broth is one of my little kitchen wins. Here's what I do:

• Refrigerator: Cool the broth completely, then store it in airtight containers for up to 4 days.
• Freezer: Pour cooled broth into freezer safe containers, leaving a little room at the top. It keeps for up to 3 months.
• Reheating: Bring the broth back to a full boil on the stove before serving. Always cook fresh noodles per bowl instead of storing them in the soup.

One tip from experience: freeze the broth in 2 cup portions. Last month I pulled one out for a quick lunch, and it felt like a gift from past me. The flavor deepens a bit after a day in the fridge, too.

Tips And Variations For Better Homemade Ramen Broth

Want to know the real secret to a clear, golden ramen soup? Patience with the skimming. Here are my best tips after making this many times:

• Skim gently and often. Scoop the scum without stirring. Stirring is the fastest way to a cloudy broth.
• Slow cooker version: Add the cleaned bones and aromatics to a slow cooker with 4 liters of water. Cook on low for 8 hours, add the bonito flakes at the end, then strain.
• Pressure cooker version: Cook the cleaned bones and aromatics with water on high pressure for 1 hour, release naturally, then add bonito flakes and strain.
• Try other flavor bases. Swap the soy sauce base for miso paste stirred into the hot broth. Alex prefers miso, and Sarah is team shoyu.
• Watch your salt. Season each bowl, not the whole pot, so everyone can adjust their own.

Short on time? My homemade vegetable soup that's surprisingly easy is my go to when three hours isn't happening.

Homemade Ramen Broth FAQ

What bones make the best homemade ramen broth?

A mix of chicken carcasses and pork soup bones gives you the best of both worlds. The chicken adds a light, clean flavor, and the pork bones bring body and richness. I tested chicken only once, and I missed the pork right away.

Can I make homemade ramen broth in a slow cooker or pressure cooker?

Yes! After boiling and rinsing the bones, add everything except the bonito flakes to your slow cooker with water and cook on low for 8 hours. For a pressure cooker, cook on high pressure for 1 hour with natural release. Either way, add the bonito flakes at the very end.

How long should homemade ramen broth simmer for the best flavor?

Two hours at a gentle simmer is the sweet spot on the stovetop. That's long enough to pull all the goodness from the bones without the broth turning greasy. Keep the lid slightly cracked.

Can I freeze homemade ramen broth for later use?

Absolutely, and I recommend it. Cool the broth fully, portion it into freezer safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, then boil before serving.

Recipes You May Like

• Cafe style French onion soup is another slow simmered bowl that's worth every minute.
• Creamy chicken gnocchi soup delight gives you cozy soup night in a fraction of the time.
• Tender slow cooker beef stew for comforting nights is our other hearty, hands off cold weather staple.

Conclusion

There you have it, my full homemade ramen broth recipe. Clean the bones, simmer them gently with aromatics, finish with bonito flakes, and build your bowl with soy sauce, mirin, noodles, and toppings.

This recipe turned our family into ramen people. There's something so special about setting down steaming bowls that took real time and love to make, even when my kitchen looks like a disaster afterward.

I hope you give this one a try soon. Save it to Pinterest for the next chilly weekend, and let me know how it turns out for you. I'd love to hear which toppings your family picks!