Description
Create a restaurant-quality, soul-warming bowl of ramen right in your kitchen. This rich, aromatic broth is crafted by slowly simmering chicken bones with classic aromatics like ginger, garlic, and kombu. The result is a savory, golden liquid gold that serves as the perfect foundation for your favorite noodles and toppings. Whether you are meal prepping or hosting a ramen night, this recipe delivers deep, authentic umami flavors without the need for alcohol or pork.
Ingredients
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 (or tamari)
1 tbsp toasted sesame oil
Instructions
Blanch the chicken in a large pot of boiling water for 5 minutes, then drain and rinse to remove impurities.
Return the blanched chicken to a clean pot and add the onion, garlic, ginger, and green onions.
Pour in 8 cups of fresh water and bring to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 3 hours to develop depth of flavor.
Add the kombu during the final 30 minutes of the simmer, then remove it carefully to prevent bitterness.
Strain the broth through a fine-mesh strainer into a clean container, discarding the solids.
Stir in the soy sauce and toasted sesame oil before serving.
Notes
Store the broth in the refrigerator for up to 3 days, or freeze in airtight containers for up to 3 months. For a deeper flavor, roast the chicken bones in a 400°F oven for 20 minutes before blanching.
- Prep Time: 15
- Cook Time: 180
- Category: Recipes
- Method: Simmering
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg