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