best ramen broth recipe

The Best best ramen broth recipe

Ultimate Rich and Flavorful Ramen Broth

4.6 from 899 votes

A deeply savory and aromatic ramen broth with layers of umami from pork bones, chicken, and aromatic vegetables. This recipe delivers a restaurant-quality base for your favorite ramen toppings.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time30 mins

Cook Time12 hours

Resting Time0 mins

Total Time12 hours 30 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pork Bone Broth

• 2 lbs pork femurs or neck bones (cut into 2-inch pieces)
• 1 lb pork trotters (optional, for extra gelatin)
• 1 large onion (halved, charred)
• 1 head garlic (halved horizontally, charred)
• 1 large knob ginger (sliced, charred)
• 8 cups water (plus more for blanching)

For the Chicken Broth

• 1 whole chicken (3-4 lbs, cut into pieces)
• 1 large leek (cleaned and chopped)
• 2 carrots (roughly chopped)
• 2 celery stalks (roughly chopped)
• 10 cups water

For the Tare (Seasoning Base)

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/2 cup miso paste (red or white)
• 2 tbsp doubanjiang (spicy fermented bean paste, optional)
• 2 tbsp sesame oil
• 4 cloves garlic (minced)
• 1 tbsp grated ginger

For Finishing

• 1/4 cup toasted sesame seeds
• 2 green onions (thinly sliced)
• 1 tbsp chili oil (optional)

👨‍🍳Directions

1. 1
   Blanch the pork bones: Place pork bones in a large pot and cover with cold water. Bring to a boil for 10 minutes, then drain and rinse bones thoroughly under cold water to remove impurities.
2. 2
   Char the aromatics: Heat a dry skillet over high heat. Place onion, garlic, and ginger cut-side down and char until deeply browned (about 5-7 minutes). Set aside.
3. 3
   Simmer pork broth: Return blanched bones to the stockpot. Add charred aromatics and 8 cups water. Bring to a boil, then reduce to a low simmer. Skim off any foam that rises to the surface. Simmer uncovered for 8-10 hours, adding water as needed to keep bones submerged.
4. 4
   Simmer chicken broth: In a separate pot, combine chicken pieces, leek, carrots, celery, and 10 cups water. Bring to a boil, then reduce to a simmer. Skim off foam and simmer for 2-3 hours. Strain and discard solids.
5. 5
   Strain and combine broths: Strain the pork broth through a fine-mesh strainer lined with cheesecloth. Discard solids. Combine pork and chicken broths in a clean pot. Simmer for another 30 minutes to meld flavors.
6. 6
   Prepare the tare: In a blender, combine soy sauce, mirin, sake, miso, doubanjiang (if using), sesame oil, garlic, and ginger. Blend until smooth. Strain through a fine-mesh sieve to remove any solids.
7. 7
   Assemble the ramen: For each serving, add 2-3 tbsp of tare to a bowl. Ladle 1.5 cups of hot broth over the tare and stir to combine. Top with noodles, chashu pork, soft-boiled egg, green onions, and sesame seeds.

🔧Equipment

• Large stockpot (8-10 quarts)
• Fine-mesh strainer
• Cheesecloth or coffee filter
• Blender (for tare)
• Tongs
• Large bowl (for blanching bones)
• Skillet (for charring aromatics)

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 22g

📝Notes

Tips: For a clearer broth, avoid boiling vigorously. For extra richness, roast the pork bones at 400°F for 30 minutes before blanching. The broth can be made 3 days ahead and refrigerated or frozen for up to 3 months.

❓ Frequently Asked Questions About Rich and Flavorful Ramen Broth

1. What is the best type of broth for ramen?

The best ramen broth depends on the style you prefer. The four main types are:
– Tonkotsu (pork bone): Rich, creamy, and collagen-heavy from long-simmered pork bones.
– Chintan (clear broth): Light and aromatic, often made with chicken, pork, or seafood.
– Shoyu (soy-based): A savory, umami-packed broth with soy sauce as the base.
– Miso: Thick, hearty, and slightly sweet, made with fermented soybean paste.
For a classic, deeply flavorful broth, tonkotsu is often considered the gold standard, but shoyu and miso are also highly popular.

2. How long should I simmer the broth for the best flavor?

Simmering time varies by broth type:
– Tonkotsu: 12–18 hours (sometimes up to 24) to break down collagen and create a creamy texture.
– Chintan: 4–8 hours for a clear, light broth (longer for deeper flavor).
– Shoyu/Miso: 6–12 hours to infuse umami from bones, aromatics, and seasonings.
A slow simmer is key—boiling too hard can make the broth cloudy or bitter. Skimming fat and impurities regularly also improves clarity and taste.

3. Can I make ramen broth in a pressure cooker or Instant Pot?

Yes! A pressure cooker or Instant Pot can significantly reduce cooking time while still producing a flavorful broth:
– Tonkotsu: 4–6 hours (vs. 12+ on the stovetop).
– Chintan/Shoyu: 2–3 hours.
– Miso: 1–2 hours (add miso paste at the end to preserve its flavor).
The high pressure helps extract collagen and gelatin faster, but the broth may be slightly less nuanced than a traditional long simmer. For best results, use the “sauté” function to brown bones/aromatics first.

4. What are the essential ingredients for a rich ramen broth?

While recipes vary, these are the foundational ingredients for depth and complexity:
– Bones: Pork (femur, trotters), chicken (feet, carcass), or beef (marrow).
– Aromatics: Garlic, ginger, onions (charred for tonkotsu), scallions, and leeks.
– Umami boosters: Dried shiitake mushrooms, kombu (kelp), niboshi (dried sardines), or chicken/pork fat.
– Seasonings: Soy sauce, miso, salt, and sometimes mirin or sake.
– Fat: Pork back fat or chicken skin for richness (especially in tonkotsu).
For extra depth, some chefs add roasted vegetables or a splash of dashi (Japanese stock).

5. How do I store and reheat ramen broth without losing quality?

Proper storage and reheating preserve flavor and texture:
– Storage: Cool the broth quickly (ice bath), then refrigerate for up to 5 days or freeze for 3 months. Strain out solids before storing.
– Reheating:
– Stovetop: Gently warm over low heat, stirring occasionally to prevent scorching. Avoid boiling to keep it clear.
– Microwave: Heat in short bursts (1–2 minutes), stirring between intervals.
– Fat layer: If your broth has a fat cap (common in tonkotsu), skim it off before reheating or leave it on to add richness.
For frozen broth, thaw overnight in the fridge before reheating. If the broth separates, whisk it vigorously to re-emulsify.