Homemade Ramen Broth Recipe-Rich Flavoured

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Servings: 4-6 bowls

📝 Ingredients List

• 3 lbs chicken wings or chicken bones
• 1 large white onion, peeled and halved
• 4 cloves garlic, smashed
• 3-inch piece of ginger, sliced into coins
• 4 stalks green onion (white and light green parts)
• 2 pieces kombu (dried kelp)
• 8 cups filtered water
• 1/4 cup soy sauce (use tamari for gluten-free)
• 1 tbsp toasted sesame oil

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large stockpot or Dutch oven
• Fine-mesh strainer
• Tongs
• Measuring cups
• Sharp knife
• Large ladle

Step-by-Step Beginner-Friendly Instructions

1. Blanch the Chicken: Place chicken wings or bones in a large pot, cover with cold water, and bring to a boil for 5 minutes. Drain and rinse the bones under cold water to remove impurities. 🧼
2. Aromatic Base: Clean the stockpot and return the blanched chicken to it. Add the halved onion, smashed garlic, ginger, and green onions.
3. Simmer to Perfection: Pour in 8 cups of fresh water. Bring to a gentle boil, then reduce heat to low. Cover partially and let it simmer for 3 hours. A slow simmer ensures a clear, rich broth.
4. Infuse Flavor: Add the kombu during the last 30 minutes of cooking. Remove the kombu promptly after 30 minutes to prevent bitterness.
5. Strain and Finish: Carefully strain the broth through a fine-mesh strainer into a clean bowl, discarding the solids. Stir in the soy sauce and sesame oil. Serve immediately or store for later! 🥣

💡 Pro Tips Section

• Storage: Broth can be refrigerated for up to 3 days or frozen in airtight containers for up to 3 months.
• Flavor Boost: For an even deeper flavor, char the onions and ginger in a dry skillet before adding them to the stockpot.
• Substitution: If you prefer a beefier flavor profile, replace the chicken bones with 3 lbs of beef marrow bones. Increase the simmer time to 5 hours for the best extraction.
• Clarity: Never let the broth reach a rolling boil once you start the main simmer; a gentle bubble keeps the broth from becoming cloudy.

Variations

• Spicy Ramen: Add 1 tablespoon of chili oil or a few dried red chilies to the pot during the last hour of simmering.
• Vegetarian Twist: Swap chicken for shiitake mushroom stems and extra kombu for a deep, earthy umami flavor.

FAQ

Can I make this in a slow cooker?

Yes! Simply add all ingredients to your slow cooker and cook on low for 8 to 10 hours for a deeply flavorful broth.

Is this broth gluten-free?

By using tamari instead of standard soy sauce, this recipe is perfectly suitable for a gluten-free diet.