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Basic Ramen Broth Recipe

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This Basic Ramen Broth recipe is a comprehensive guide to making a rich, flavorful ramen soup base from scratch. It features an overnight dashi stock, a long-simmered chicken broth enriched with kelp, bonito flakes, shiitake mushrooms, and a blend of aromatic vegetables and seasonings. Additionally, three types of tare sauces—Shio, Shoyu, and Miso—are provided to customize your ramen bowl perfectly. This broth delivers a deep umami taste essential for an authentic Japanese ramen experience.

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 (or 1 large 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 Final Ingredients

  • 1/4 cup dashi stock (prepared overnight)
  • 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

Miso Tare Ingredients

  • 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 Overnight Dashi Stock: Place the kelp, bonito flakes, shiitake mushrooms, and 6 cups (1.5L) of water in a large jar. Seal the jar with a lid and soak the ingredients overnight to create a flavorful dashi stock.
  2. Prepare Chicken Broth: Clean the chicken carcasses and wings under running water, removing all organs and blood. Bring a large pot of water to a boil (water not specified in initial ingredients), then briefly poach the chicken pieces for about 30 seconds until the color changes to white to remove impurities. Strain and discard this poaching water.
  3. Simmer Chicken and Vegetables: Place the cleaned chicken carcasses, wings, 1/2 onion (quartered), 2 smashed garlic cloves, sliced ginger, chopped scallions, 1/2 cup sake, and 12 cups (3L) water into a large pot. Bring to a boil over high heat, then reduce heat to low and remove any scum forming on top of the soup.
  4. Simmer Gently for 3 Hours: Maintain a gentle simmer over low heat for about 3 hours to extract maximum flavor from the chicken and aromatics.
  5. Add Dashi Stock and Continue Simmering: Occasionally skim off any scum that appears. Add the overnight dashi stock along with its kelp, bonito flakes, and shiitake mushrooms. Remove from heat briefly and strain the broth through a sieve, discarding solids including chicken carcasses and vegetables.
  6. Simmer Again for 2 Hours: Return the strained broth to the pot and simmer gently for an additional 2 hours. After this time, strain the broth again using a sieve lined with kitchen paper towels to achieve clarity.
  7. Reduce Broth: Continue simmering until the broth reduces to approximately 10 cups (2.5L). This concentrated broth can be used immediately or stored in the refrigerator or freezer.
  8. Prepare Shio Tare: Combine 2 tbsp sake, 1 tbsp mirin, 1 tbsp salt, 2.5 tbsp chashu leftover sauce, 1/2 finely chopped onion, 1 clove finely chopped garlic, 1 tbsp finely chopped ginger, and white part of scallion. Stir thoroughly to dissolve salt. Place 2.5 tbsp of this tare in a ramen bowl and add 2 cups (500ml) of ramen broth, stirring to combine.
  9. Prepare Shoyu Tare: Place 3 tbsp shoyu tare (prepared separately or from chashu sauce) in a ramen bowl. Pour 2 cups (500ml) ramen broth over it and stir well.
  10. Prepare Miso Tare: In a small container, combine 2 tbsp smooth peanut butter, 1 tbsp sake, 2 tbsp mirin, 1 tsp rayu chili oil, and 1/2 cup miso paste. Use a stick blender or food processor to beat until creamy. Transfer to a small saucepan and cook over low heat for about 3 minutes, stirring constantly to prevent burning. Remove from heat, add miso paste if not already combined, and mix well. Place 2 tbsp miso tare in a ramen bowl, add 2 cups (500ml) ramen broth, and stir until thoroughly mixed.

Notes

  • The overnight soaking of dashi ingredients infuses the broth with deep umami flavors without boiling, ensuring clarity.
  • Brief poaching of chicken removes blood and impurities, resulting in a cleaner-tasting broth.
  • Skimming scum during simmering is critical for a clear and aesthetically pleasing broth.
  • Straining with kitchen paper towels helps remove fine particles for a smooth soup texture.
  • Broth concentration affects intensity of flavor; reducing to about 10 cups ensures sufficient depth for ramen.
  • Tare sauces are essential seasoning components for ramen, allowing customization to personal taste.
  • Miso tare requires gentle heating and constant stirring to avoid burning and to develop flavor and creaminess.
  • Broth can be made ahead and stored refrigerated for up to 3 days or frozen for longer storage.

Keywords: Ramen broth, Japanese soup base, dashi stock, chicken broth, ramen tare, miso tare, shio tare, shoyu tare, authentic ramen recipe

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