Easy Homemade Ramen Broth Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6 Servings
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Calories
44 kcal
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Course
Main Course
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Cuisine
Asian
Easy Homemade Ramen Broth Recipe
Description
The recipe starts by finely chopping fresh ginger and garlic using a hand blender, then transferring them to a slow cooker. Mushroom or vegetable broth forms the liquid base, enhanced with soy sauce, mirin, rice wine vinegar, and a touch of sesame oil for aroma. The mixture simmers gently for at least two hours and up to eight, concentrating flavors while balancing salty, sweet, and tangy notes.
Dried ramen noodles cook directly in the broth for about thirty minutes until soft. This method integrates noodle starch into the broth, slightly thickening it and providing comforting texture. After cooking, the slow cooker is set to Keep Warm until serving.
This broth serves as a versatile base for ramen bowls, ready to be topped with desired proteins, vegetables, or garnish. It stores well refrigerated up to four days or frozen for up to three months. Reheating gently preserves its flavor.
Ingredients
- 1 inch ginger root fresh
- 3 cloves garlic peeled
- 8 cups mushroom broth or vegetable broth
- 4 tablespoons soy sauce low sodium
- 1 tablespoon mirin sweet cooking rice wine
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 ramen noodles seasoning packets discarded, dried, three-ounce packages
Instructions
- Place the ginger root and garlic cloves inside the chopper attachment bowl of your cordless hand blender. Attach the hand blender and pulse on speed 5 until the garlic and ginger are finely chopped.
- Transfer the ginger and garlic to the bowl of the slow cooker.
- Add the broth, soy sauce, mirin, vinegar, and sesame oil.
- Set the heat to medium and let it simmer for up to eight hours, with a minimum of 2 hours.
- Add the dried ramen noodles to the broth and let them cook, covered, for thirty minutes until tender.
- Switch the 6-quart slow cooker to the "Keep Warm" setting and serve with your choice of toppings.
Notes
- Store ramen broth airtight in the refrigerator up to 4 days or freeze up to 3 months for later use.
- Thaw frozen broth in the refrigerator overnight before reheating gently on the stove without boiling to preserve flavor.
- Cooking dried ramen noodles directly in the broth softens them while slightly thickening the soup with starch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 44kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1670mg | 70% |
| Potassium | 49mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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