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Basic Ramen Broth ラーメンスープ
4.9 from 122 votes

Basic Ramen Broth ラーメンスープ

Basic Ramen Broth is a rich soup base combining an overnight dashi stock made with kelp, bonito flakes, and shiitake mushrooms with a long-simmered chicken broth using carcasses, chicken wings, aromatics, and sake. The broth is clarified by skimming and simmered gently to develop depth without cloudiness, then finished with various tare sauces like shio, shoyu, or miso for different ramen flavors.

Prep Time
10 mins
Cook Time
5 hrs
Additional Time
8 hrs
Total Time
13 hrs 10 mins
Servings: 5 ramen
Calories: 126 kcal
Course: Soup, Condiments
Cuisine: Japanese

Ingredients

Overnight Dashi stock *2
  • 0.35oz/10g Kelp
  • 0.35oz/10g bonito flake * or 1 cup
  • 0.7oz/20g shiitake mushrooms *or 5 dried shiitake mushrooms
  • 6cups/1.5L water
Chicken Broth
  • 2 chicken carcass 1
  • 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
  • 12cups/3L water
Shio Tare
  • 1/4 cup dashi stock *2
  • 2 tbsp sake *3
  • 1 tbsp mirin *4
  • 1 tbsp salt
Shoyu Tare
  • 2.5 tbsp Chashu leftover sauce *5
Miso Tare
  • 1/2 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 1 scallions white part
  • 2 tbsp peanut butter All natural, no sugar added, smooth
  • 1 tbsp sake *3
  • 2 tbsp mirin *4
  • 1 tsp Chili oil rayu variety
  • 1/2 cup miso paste *14

Instructions

Overnight Dashi Stock *6
    Cup of Yum
  1. Place all ingredients in a large jar, pour in the water.
  2. Put a lid on, and soak the dashi ingredients overnight.
Chicken Broth
  1. Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood.
  2. Boil the water (not listed in the ingredients) in a large pot, poach the chicken carcasses and wings for about 30 seconds or till the chicken colour becomes white.
  3. Strain the the chicken carcasses and wings. Discard the poaching water.
  4. Place all ingredients in a large pot, pour in the water and bring it to boil over high heat. *7
  5. Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup. *8
  6. Simmer gently over low heat for about 3 hours. *9
Ramen Broth
  1. Occasionally, remove the scum that forms on the top of the soup and keep adding the overnight dashi stock as needed.
  2. Once it has simmered for 3 hours, add the remaining of the overnight dashi stock with kelp, bonito flakes and shiitake mushrooms. Remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.
  3. Simmer gently again for further 2 hours.
  4. Remove from heat and strain the soup into another large pot or bowl with a sieve lined with kitchen paper towel. *10
  5. The broth should be reduced to about 10cups/2.5L *11
  6. Use straight away for ramen soup or store in the fridge or freezer. *12
Shio Tare
  1. Combine all ingredients and stir to dissolve the salt.
  2. Place 2.5 tbsp of combined shio tare in a ramen bowl.
  3. Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
Shoyu Tare
  1. Place 3 tbsp shoyu tare in a ramen bowl.
  2. Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.
Miso Tare
  1. Place all ingredients in a small container. Beat all ingredients with a stick blender or food processor until it become creamy.
  2. Transfer the mixture into a small saucepan and cook over low heat for about 3 minutes.
  3. Keep stirring constantly to avoid it burning.
  4. Turn the heat off and add miso paste. Combine all together well. *13
  5. Place 2 tbsp of miso tare in a ramen bowl. Pour 2 cups/500ml ramen broth.
  6. Stir well to dissolve the miso tare into ramen broth.

Notes

  • Chicken carcasses can be substituted with about 15 chicken wings weighing 1.5kg if unavailable.
  • Sake can be replaced by Chinese wine or dry sherry as alternatives.
  • Mirin substitution: use 1 tablespoon of sake plus 1 teaspoon of sugar if mirin is not on hand.
  • Chashu leftover sauce is used to make shoyu tare by reducing it to half its volume over low heat.
  • Dashi stock requires overnight soaking of ingredients like kelp and bonito flakes for full flavor extraction.
  • Slow cooker option: after adding all ingredients, cook on low for 8 hours to develop broth.
  • When simmering broth, keep it just below boiling to avoid cloudy soup; avoid stirring during skimming.
  • Do not place a lid on the pot during simmering to prevent gamey flavors.
  • Leftover chicken meat and shiitake mushrooms can be used in fried rice, miso soup, or stir fry dishes.
  • Broth keeps well refrigerated for 2 days and can be frozen up to 1 month for convenience.
  • Miso tare sauce yield is about 1 cup and can be stored refrigerated for up to 2 weeks.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 2g (1%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 31mg (10%) Sodium 41mg (2%) Potassium 89mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 57IU (1%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 5 ramen

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 2g 1%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 41mg 2%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 57IU 1%
Vitamin C 1mg 1%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.