Ramen broth base Recipe
Japanese · Soup base · 135 min total
A rich, savory ramen broth base that serves as the foundation for authentic Japanese ramen. This recipe creates a deeply flavorful concentrate that can be diluted with water or stock.
15
min prep
min prep
120
min cook
min cook
8
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 2 lbs chicken backs or carcasses
- 1 lb pork bones (neck or leg bones)
- 1 onion, halved
- 1 head garlic, halved crosswise
- 2-inch piece ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon salt
Instructions
- Place chicken and pork bones in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse bones thoroughly.
- Return bones to the clean pot and add 12 cups fresh water. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Add onion, garlic, ginger, and green onions. Simmer uncovered for 2 hours, skimming any foam or impurities occasionally.
- Remove from heat and strain broth through a fine-mesh sieve into a large bowl or pot. Discard solids.
- Stir in soy sauce, mirin, sake, and salt until dissolved. Let cool completely.
- Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
Tips
- For a richer broth, add kombu (dried kelp) during the last 30 minutes of simmering.
- To serve, dilute 1 part broth base with 2-3 parts hot water or dashi stock.
- Adjust seasoning with additional soy sauce or salt to taste before serving.
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