Ramen Broth Recipe

A well made ramen broth recipe is the heart of every great bowl of ramen. It determines richness, aroma, depth, and how every topping tastes. When the broth is balanced, the noodles absorb flavor, the meats taste fuller, and the entire bowl becomes comforting and satisfying. This broth is known for a layered flavor that feels slow cooked and thoughtful, even when made at home. It should taste savory, slightly sweet, full bodied, and balanced with enough salt to lift every ingredient. Home cooks love it because it brings restaurant quality flavor into their kitchen without needing professional equipment.

More Delicious Noodles Recipes

The appeal of ramen broth goes beyond comfort food. It has the flexibility to adapt to simple Easy Ramen meals or more advanced Ramen Dishes with multiple toppings. You can keep it light and clear for a Chicken Ramen Recipe or make it richer with long simmered bones. People also love the control it gives them. When you make Homemade Ramen or Homemade Noodles Ramen Stock Recipe options at home, you control salt, richness, and spice. You can take inspiration from a Gordon Ramsay Recipe, Top Ramen Recipes, or traditional Japanese techniques and still make it your own. It is a broth you can use for Broth For Ramen Noodles, noodle bowls, or even soups on busy weeknights.

The flavor becomes stronger as it simmers, and the broth develops a silky texture that coats the noodles beautifully. Whether you are learning How To Make Ramen Broth for the first time or improving your Homemade Ramen Broth Recipes, this method gives you a balanced foundation that works every time. It carries the depth you want from a traditional stock yet stays approachable and manageable for home cooks. As long as you stay patient and allow the ingredients to do their work, the result is a broth that tastes slow cooked, aromatic, and deeply satisfying.

Why You’ll Love This Recipe

You will love this ramen broth recipe because it delivers a rich, flavorful stock using ingredients that are easy to find and techniques that are easy to follow. As a chef, I design broth recipes with structure and balance. This version builds flavor in layers without complicating the process. Instead of relying on heavy seasoning, it uses natural umami from bones, aromatics, and slow simmering. The result is a broth that tastes refined enough for a restaurant style ramen bowl yet simple enough for weeknight cooking.

You will also appreciate how flexible this recipe is. You can adapt it to classic clear Chicken Ramen Recipe bowls, rich tonkotsu inspired bowls, light soy based bowls, or even modern variations seen in Top Ramen Recipes. It accepts add ins easily, such as miso paste, chili paste, or roasted garlic. It works with noodles from Homemade Noodles Ramen Stock Recipe techniques or store bought options. Whether you want Easy Ramen Broth Recipes for busy evenings or deeper flavor for weekend cooking, this broth can be adjusted without losing balance.

Another reason home cooks love this broth is the texture. A well cooked broth should feel smooth, warm, and slightly silky. This texture comes from the combination of bones, collagen, and gentle simmering. It is not oily or overly thick. It is simply flavorful and well rounded. This ramen broth recipe gives you that dependable structure, which is why it becomes a favorite for anyone learning How To Make Ramen Broth at home.

Preparation and Cooking Time, also serving

Prep time: 15 minutes
Cook time: 2 and a half to 3 hours
Total time: about 3 hours 15 minutes
Servings: 6 bowls of ramen

Ingredients

2 pounds chicken bones
1 pound chicken wings
1 large onion cut
1 large carrot cut
6 garlic cloves
1 large piece ginger sliced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon neutral oil
12 cups water
2 green onions
Half teaspoon salt
Half teaspoon white pepper

Substitution Notes

You can replace chicken bones with a mix of chicken and pork bones.
You can use dried shiitake mushrooms for a deeper umami flavor.
You can replace soy sauce with tamari if needed.
You can add miso paste at the end for a richer miso style broth.

Step By Step Instructions

Step 1: Prepare the bones

Rinse the bones under cold water to remove impurities. Clean bones help keep the broth clear and prevent unwanted bitterness. Pat them dry before cooking so they brown evenly in the pot.

Step 2: Sear the bones

Heat oil in a large stockpot and sear the bones and chicken wings until lightly browned. This step builds the first layer of flavor. Browning adds depth and creates a more complex broth.

Step 3: Add aromatics

Add the onion, carrot, garlic, and ginger to the pot. Cook them until they soften slightly. This helps release their natural sweetness and adds aroma to the base of the broth.

Step 4: Add water and seasonings

Pour in the water, soy sauce, mirin, salt, and white pepper. Stir gently. Bring the mixture to a strong simmer, then lower the heat. A gentle simmer extracts flavor without making the broth cloudy.

Step 5: Simmer the broth

Allow the broth to simmer for about 2 and a half to 3 hours. During this time skim any foam that rises to the surface. This keeps the broth clean tasting. The long simmering releases collagen from the bones and gives the broth a smooth, full texture.

Step 6: Add green onions

Add the green onions during the last 20 minutes of cooking. This adds freshness to the broth without overpowering the deeper flavors.

Step 7: Strain the broth

Strain the broth carefully through a fine mesh strainer. Do not press the solids because it clouds the broth. You want a clean, smooth liquid with a well balanced aroma.

Step 8: Taste and adjust

Taste the broth and adjust seasoning with more soy sauce or salt if needed. This is the final step that ensures balance. The broth should taste savory and full but not overly salty.

How to Serve

Serve the broth hot with ramen noodles, soft boiled eggs, sliced chicken, or pork. Pour the broth directly over cooked noodles to warm them thoroughly. For classic Ramen Dishes, add toppings like corn, mushrooms, green onions, nori, or bamboo shoots. If you enjoy stronger flavors, drizzle a spoonful of chili oil or sesame oil on top.

For a Chicken Ramen Recipe style bowl, add sliced cooked chicken breast or shredded chicken. If you want a more refined presentation, place the noodles neatly in the bowl, arrange toppings on one side, and pour the broth on the opposite side. This highlights each ingredient and mimics the style seen in professional restaurants. With this ramen broth recipe, you can also create Easy Ramen meals using store bought noodles or more advanced bowls using Homemade Ramen noodles.

Additional Tips

Do not boil the broth at high heat after the initial simmer because aggressive boiling can make it cloudy and harsh tasting.
Keep the temperature steady and moderate.
If you want a richer broth, add extra chicken wings because they contain high collagen.
Always skim the surface during cooking. The clearer the surface, the cleaner the flavor.
If you want a broth that tastes similar to restaurant tonkotsu, add a small amount of pork bones and extend the cooking time slightly.
For quicker results, you can use a Quick Ramen Broth Recipe technique by roasting the bones and vegetables before simmering.
If you want more sweetness, add a few dried shiitake mushrooms or a small piece of kombu during the cooking process.
Always remove kombu before the broth boils to avoid bitterness.
Taste frequently near the end because the flavors intensify as the liquid reduces.

Recipe Variations

Creating ramen broth at home opens the door to countless variations. Once you understand the core simmering technique and seasoning balance, you can adjust flavors to match your mood, protein preference, or desired richness. Here are several expanded variations to help you build new versions of your ramen broth while still keeping the process simple and doable in a home kitchen.

Chicken Ramen Broth
If you prefer a lighter and cleaner flavor, chicken ramen broth is an excellent option. Use chicken wings, backs, or a whole bone-in chicken to create body and natural collagen. Simmering the chicken low and slow releases a delicate richness without overwhelming the broth. Adding a small splash of soy sauce and a few dried mushrooms deepens the flavor while keeping the broth light in color. This version works beautifully with thin noodles, shredded chicken, soft boiled eggs, and fresh greens. It also pairs well with a touch of chili oil or sesame seeds for a gentle finishing layer.
Shoyu Inspired Broth
This variation uses soy sauce as the main seasoning backbone, creating a savory, slightly caramelized flavor profile. Start with the base broth, then build layers using soy sauce, mirin, and a little sugar to balance the saltiness. Aromatics like scallions, ginger, and garlic help round out the flavor without overpowering the broth. The result is a clear, deeply seasoned broth that feels classic and familiar. This style works well with roasted pork, marinated eggs, and simple toppings like bamboo shoots and nori. Home cooks appreciate this version because it gives big flavor with minimal extra ingredients.
Miso Ramen Broth
For a richer and more robust bowl, miso paste transforms the broth instantly. Whisk white or red miso into a small portion of warm broth before adding it back to the pot to avoid clumps. The miso adds savory depth, creaminess, and a slight nuttiness that feels naturally comforting. You can make this version mild and mellow with white miso or stronger and earthier with red miso. Miso broth pairs perfectly with sautéed mushrooms, corn, butter, or ground pork. It also benefits from a small spoon of chili paste for a warm, lingering spice.
Spicy Chili Ramen Broth
This variation is all about heat balanced with depth. Start with the base broth and add chili paste, chili crisp, or Korean gochujang. Allow the spices to bloom in hot oil before stirring into the broth to maximize flavor. The heat can be tuned to your preference, ranging from a gentle warmth to a bold fiery bowl. Spicy broth pairs well with beef, chicken, shrimp, or tofu, and tastes especially satisfying with fresh cilantro, scallions, and crunchy vegetables on top. If you want a broth with both spice and roundness, finish it with a touch of sesame oil before serving.
Vegetarian Ramen Broth
A plant-based version can still be incredibly flavorful when built with the right ingredients. Use dried shiitake mushrooms, kombu, onions, garlic, and carrots to create natural umami. Toasting the vegetables before simmering gives the broth a deeper roasted flavor. A little soy sauce or miso paste strengthens the savory notes while keeping the broth vegetarian. This variation pairs beautifully with tofu, sautéed mushrooms, spinach, and ramen noodles. It is a great option for cooks who want a lighter but still satisfying bowl.
Quick Weeknight Ramen Broth
For days when you want ramen fast, this version delivers strong flavor in a shorter time. Use a combination of chicken broth, soy sauce, fish sauce, garlic, ginger, and a small piece of kombu or dried mushroom. Simmer for a brief period to meld the flavors, then finish with a touch of oil or butter to give the broth a smooth body. While it doesn’t have the depth of a long simmered broth, it still produces a comforting and well-rounded flavor that works perfectly for weeknight meals. It is especially good for adding leftover meats or quick-cook vegetables.

Freezing and Storage

Store the broth in the refrigerator for up to four days.
Freeze in airtight containers for up to three months.
Portion the broth into meal size containers for easy reheating.
Reheat on the stove until hot and steaming.
Avoid microwaving for long periods because it reduces the aroma.

Nutritional Information (Approx. values per bowl)

Calories: 160
Fat: 6g
Carbohydrates: 5g
Protein: 18g
Sodium varies by seasoning

Final Words

This ramen broth feels both comforting and deeply satisfying. Every layer of flavor comes from simple steps done with intention, transforming everyday ingredients into a bowl that tastes slow cooked even when it is not. The broth is rich without being heavy, savory without being salty, and full of warmth that makes each spoonful feel like real nourishment. It is the kind of broth that brings the whole dish together and reminds you why ramen is loved around the world.

As you cook it more often, you will start to understand how customizable ramen broth truly is. You might choose to make it richer by simmering it a little longer, lighter by adding more vegetables, or more aromatic by increasing the ginger and garlic. Once you learn how the ingredients behave in the pot, you can adjust the seasoning, body, and depth of the broth to match your own taste. This adaptability is what makes homemade ramen so rewarding. There is no single right version — only the one that feels right to you.

Most importantly, making ramen broth encourages you to slow down just enough to appreciate the process. Watching the broth simmer, noticing how the flavors melt together, and tasting until the seasoning is just right — these are small, mindful steps that turn simple cooking into something soothing. And when you finally sit down with a warm bowl, you taste that care in every sip. This ramen broth is not just a base for noodles. It is the heart of the dish, a bowl of comfort you will want to return to again and again.

FAQ’s

Yes. Cook on low for 8 hours.

You can, but the flavor will be lighter. Add extra aromatics to improve it.

You can simmer for 1 and a half hours, but longer simmering improves flavor.

Fresh ramen noodles or thin wheat noodles absorb the broth well.

Add chili paste or chili oil during serving for heat.