High Protein Homemade Ramen Broth
Warm, nourishing, and packed with protein, this High Protein Homemade Ramen Broth is the ultimate base for your ramen creations. Combining tender chicken drumsticks, succulent pork shoulder, and silky extra-firm tofu, this recipe elevates its traditional roots with a protein-rich twist. Infused with fragrant aromatics like fresh ginger, garlic, and onion, as well as umami-packed dried shiitake mushrooms and kombu, the slow-simmered broth delivers deep, complex flavors in every sip. Enhanced with soy sauce and mirin for a perfectly balanced finish, this hearty broth is ideal for pairing with your favorite ramen noodles and toppings like soft-boiled eggs, green onions, and nori. Whether you're meal prepping or indulging in a comforting dinner, this from-scratch recipe is a flavorful, high-protein foundation that's sure to impress.
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Recipe Information
Ingredients
- 500 grams chicken drumsticks
- 300 grams pork shoulder
- 200 grams extra-firm tofu
- 1 large onion
- 5 garlic cloves
- 30 grams fresh ginger
- 50 grams dried shiitake mushrooms
- 60 ml soy sauce
- 30 ml mirin
- 10 grams dried kombu
- 2500 ml water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Begin by preparing the protein-rich foundation of the broth. In a large stock pot, add 500 grams of chicken drumsticks and 300 grams of pork shoulder. Cover the meats with 2500 ml of water and bring to a simmer over medium-high heat.
While the water is heating, prepare the aromatic vegetables. Roughly chop the large onion and peel and slice 30 grams of fresh ginger. Crush 5 garlic cloves to release their flavors.
Once the water reaches a simmer, skim off any impurities that rise to the surface. This will help to keep the broth clear and clean-tasting.
Add the chopped onion, sliced ginger, crushed garlic, and 50 grams of dried shiitake mushrooms to the pot. These vegetables provide depth and umami richness to the broth.
Submerge 200 grams of extra-firm tofu into the pot. This not only adds additional protein but also contributes a silky texture to the broth.
Place 10 grams of dried kombu in the pot. Kombu is a type of seaweed that adds umami and complexity to the broth.
Let the broth gently simmer, partially covered, for about 3.5 hours. Stir occasionally and ensure that the meats remain submerged as they cook and release their proteins.
After 3.5 hours, remove the chicken and pork from the broth. Set them aside to cool slightly, then shred the meats and return them to the pot.
Add 60 ml of soy sauce, 30 ml of mirin, 1 tsp of salt, and 0.5 tsp of black pepper to season the broth and balance its flavors.
Let the broth simmer for another 30 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary before serving.
Strain the broth through a fine sieve to remove solids, pressing down gently to extract as much liquid as possible.
Serve the high protein ramen broth hot, accompanied by your choice of ramen noodles and garnishes like green onions, soft-boiled eggs, and nori for a complete and satisfying meal.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 5656 mg | 246% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 26.6 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1821 mg | 140% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4540 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
