If you’ve ever craved that steaming bowl of ramen with its soul-hugging aroma and layers of savory goodness, then this basic ramen broth is your ticket to ramen heaven. Now, before you roll your eyes and say, “Olivia, I don’t have all day for fancy Japanese broth recipes,” hear me out—this one is worth every single minute. It’s not just soup; it’s comfort, tradition, and a hug in a bowl all simmered together.
The beauty of making your own broth is that you control the flavor—whether you want it light and soothing or deep and complex. And while takeout might seem like the quicker option, nothing beats the satisfaction of ladling your very own authentic ramen soup over noodles. Trust me, this recipe will not only elevate your ramen game but also make your kitchen smell like you’ve secretly opened a ramen shop. So grab your apron, a big pot, and maybe even a podcast, because today we’re building flavor, patience, and maybe a little bragging rights too.
Why You’ll Love This Basic Ramen Broth
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It’s a foolproof Japanese broth recipe with step-by-step guidance.
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The rich umami ramen base makes any bowl taste like restaurant-quality comfort.
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You’ll finally understand why broth is called the heart of ramen.
Ingredients
Overnight Dashi Stock
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10g dried kelp
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10g bonito flakes (or 1 cup)
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20g dried shiitake mushrooms (or 5 whole mushrooms)
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1.5L (6 cups) water
Chicken Broth
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2 chicken carcasses or 1.5kg chicken wings
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4 chicken wings
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½ onion, quartered
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2 garlic cloves, peeled and smashed
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30g ginger, thinly sliced
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2 scallions, chopped into thirds
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120ml (½ cup) sake
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3L (12 cups) water
Shio Tare (Salt Seasoning)
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60ml (¼ cup) overnight dashi stock
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2 tbsp sake
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1 tbsp mirin
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1 tbsp salt
Shoyu Tare (Soy Sauce Seasoning)
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2.5 tbsp chashu sauce (reduced)
Miso Tare (Miso Seasoning)
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½ onion, finely chopped
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1 garlic clove, finely chopped
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1 tbsp ginger, finely chopped
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1 white scallion stalk
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2 tbsp smooth peanut butter (unsweetened)
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1 tbsp sake
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2 tbsp mirin
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1 tsp rayu (chili oil)
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120ml (½ cup) miso paste
Steps to Make Basic Ramen Broth
1. Dashi Stock (Overnight)
Combine kelp, bonito flakes, shiitake mushrooms, and water in a large jar. Cover and let soak overnight.
2. Chicken Broth
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Rinse chicken thoroughly, removing any organs and blood.
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Poach in boiling water for 30 seconds, then discard the water.
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Add chicken, veggies, sake, and water to a large pot. Bring to a boil.
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Reduce to low heat, skim scum as needed, and simmer uncovered for 3 hours.
3. Ramen Broth Assembly
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As broth simmers, occasionally skim scum and add dashi stock if needed.
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After 3 hours, add the remaining dashi. Remove from heat, strain, then simmer again for 2 more hours.
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Strain through a paper-lined sieve. You’ll end up with about 2.5L broth.
4. Tare Seasonings
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Shio Tare: Mix ingredients until salt dissolves.
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Shoyu Tare: Use reduced chashu sauce.
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Miso Tare: Blend all ingredients (except miso), simmer 3 minutes, then stir in miso.
5. Final Ramen Bowl
Add 2.5 tbsp tare to a bowl, pour in 500ml broth, stir, then add noodles and toppings.
Cooking Tips
Here’s the thing about ramen broth—it’s a labor of love. Don’t rush it. If you see foam or scum rise to the top, skim it gently (like you’re removing gossip from a group chat). And if your broth looks cloudy? That’s okay! Some ramen shops prize that milky depth.
If you’re short on time, you can cut the simmering by half, but you’ll trade some richness. A slow cooker also works wonders here if you want to “set it and forget it.” And one more tip: never underestimate the tare. That tiny spoonful of seasoning is like the wardrobe change that turns your broth from comfy PJs to a red-carpet gown.
A Personal Story
I still remember my first time attempting homemade ramen broth. My kitchen looked like a science experiment—pots bubbling, little sticky notes everywhere, and me nervously skimming the pot like it was a goldfish tank. My husband peeked in and asked, “Are we opening a ramen shop?”
But when I served that first bowl, it was magic. My kids slurped it up like it was the best thing I’d ever made (and honestly, maybe it was). Since then, this broth has become a family favorite, especially on chilly Sundays when we want something cozy, comforting, and slightly impressive without leaving the house.
What to Serve with Basic Ramen Broth
This broth is your canvas. Pair it with chewy ramen noodles, a jammy soft-boiled egg, sliced chashu pork, or even leftover rotisserie chicken if you’re keeping it simple. Top it with corn, bamboo shoots, scallions, or seaweed for that classic ramen shop vibe.
If you’re feeling adventurous, try spicy miso tare for a kick, or go lighter with shio tare and seafood toppings. And let’s be real—nothing beats slurping a bowl while wearing fuzzy socks and binge-watching your favorite show.
How to Store
Leftover broth is a gift you’ll thank yourself for later. Let it cool completely, then store in airtight containers in the fridge for up to 4 days. If you want long-term comfort insurance, freeze it in portion-sized containers or even ice cube trays (perfect for a quick single serving).
When reheating, warm it gently on the stovetop—don’t microwave, unless you enjoy broth explosions decorating your microwave walls. Add a splash of water if it tastes too concentrated after chilling.
FAQs
Can I substitute chicken with pork bones?
Yes! Pork bones create a tonkotsu-style broth that’s creamier and richer. Just be prepared for a longer simmer.
Do I really need dashi for this?
If you want authentic ramen soup, yes. Dashi gives that umami depth. But in a pinch, a good quality broth powder works.
What’s the difference between shio, shoyu, and miso tare?
Think of tare as your broth’s personality:
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Shio = light and salty
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Shoyu = soy-sauce depth
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Miso = rich and bold
Can I make this vegetarian?
Absolutely! Skip the chicken and make a hearty dashi with mushrooms, kombu, and miso for your Japanese broth recipe.
Bringing It All Together
At the end of the day, this basic ramen broth is more than just soup—it’s comfort in liquid form. Yes, it takes time, but every simmer, stir, and taste test brings you closer to that soul-satisfying bowl of noodles. Whether you choose shio, shoyu, or miso as your tare, you’ll have created something authentic, delicious, and worth bragging about.
So next time the weather is dreary or you just need a little food hug, pull out that frozen broth stash and whip up a steaming bowl of ramen. Your future self will thank you—with a very happy slurp.
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Basic Ramen Broth (ラーメンスープ)
- Total Time: 5 hours 30 minutes (plus soaking)
- Yield: About 2.5 liters broth (enough for 5 bowls) 1x
Description
Basic Ramen Broth (ラーメンスープ) is the soul of a slurp-worthy ramen bowl, simmered with chicken, vegetables, and an umami-rich dashi base. This authentic Japanese broth recipe is deeply comforting, layered with flavor, and adaptable to shio, shoyu, or miso tare seasonings. While it takes time, every simmer builds the foundation of restaurant-quality ramen right in your kitchen.
Ingredients
Overnight Dashi Stock
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10 g dried kelp
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10 g bonito flakes (about 1 cup)
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20 g dried shiitake mushrooms (about 5 pieces)
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1.5 L (6 cups) water
Chicken Broth
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2 chicken carcasses or 1.5 kg chicken wings
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4 chicken wings
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½ onion, quartered
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2 garlic cloves, peeled and smashed
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30 g ginger, thinly sliced
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2 scallions, chopped into thirds
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120 ml (½ cup) sake
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3 L (12 cups) water
Shio Tare (Salt Seasoning)
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60 ml (¼ cup) overnight dashi stock
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2 tbsp sake
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1 tbsp mirin
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1 tbsp salt
Shoyu Tare (Soy Sauce Seasoning)
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2.5 tbsp chashu sauce (reduced)
Miso Tare (Miso Seasoning)
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½ onion, finely chopped
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1 garlic clove, finely chopped
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1 tbsp ginger, finely chopped
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1 white scallion stalk
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2 tbsp smooth peanut butter (unsweetened)
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1 tbsp sake
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2 tbsp mirin
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1 tsp rayu (chili oil)
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120 ml (½ cup) miso paste
Instructions
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Make Overnight Dashi: Combine kelp, bonito flakes, shiitake mushrooms, and water in a jar. Cover and soak overnight.
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Prepare Chicken Broth: Rinse chicken, blanch briefly, then discard water. In a large pot, add chicken, onion, garlic, ginger, scallions, sake, and water. Bring to a boil, reduce heat, skim scum, and simmer uncovered for 3 hours.
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Combine Broths: Add reserved dashi to chicken broth. Strain, then simmer again for 2 more hours. Strain through paper-lined sieve. You should have about 2.5 L broth.
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Make Tare:
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Shio Tare: Stir dashi, sake, mirin, and salt until dissolved.
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Shoyu Tare: Use reduced chashu sauce.
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Miso Tare: Sauté onion, garlic, ginger, scallion with sake, mirin, and peanut butter. Simmer 3 minutes, then stir in miso and rayu.
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Assemble Bowl: Add 2.5 tbsp tare to a bowl. Pour in 500 ml broth, stir, then add noodles and toppings of choice.
Notes
Skim scum frequently for a cleaner broth.
Cloudy broth is normal and can be desirable.
A slow cooker works if you want a hands-off method.
Tare seasonings are essential—they define the broth’s character.
Broth freezes beautifully; store in portions for easy ramen nights.
- Prep Time: 30 minutes (plus overnight soak)
- Cook Time: 5 hours
- Category: Soup / Broth
- Method: Simmering / Stovetop
- Cuisine: Japanese