Homemade Ramen Broth
Elevate your homemade ramen experience with this rich, soul-soothing *Homemade Ramen Broth*, meticulously crafted to deliver authentic Japanese flavors right in your kitchen. This recipe combines chicken and pork bones slow-simmered for hours, bringing out their deep, savory essence while incorporating the umami-packed goodness of shiitake mushrooms and kombu (dried kelp). Aromatics like onion, garlic, ginger, and leek further enhance the depth of flavor, while a touch of soy sauce, mirin, and salt adds the perfect balance to this luscious broth. Ideal as the foundation for your favorite ramen noodle bowl, this recipe ensures every sip is infused with comfort and complexity. Whether you're recreating restaurant-style ramen or experimenting with toppings, this homemade ramen broth guarantees a delightfully satisfying dish every time. Keywords: Homemade ramen broth, authentic Japanese ramen, ramen recipe, rich ramen broth, slow-cooked broth.
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Recipe Information
Ingredients
- 500 grams chicken bones
- 500 grams pork bones
- 4000 milliliters water
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 50 grams ginger, sliced
- 1 large leek, cut into large pieces
- 5 dried shiitake mushrooms
- 10 grams kombu (dried kelp)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon salt, to taste
Instructions
Begin by soaking the dried shiitake mushrooms and kombu in 500ml of water for at least 30 minutes to extract their flavors. Set the soaking water aside as it will be added to the broth later.
In a large pot, add the chicken and pork bones. Cover them with cold water and bring to a boil over high heat. This step will help remove impurities.
Once the water reaches a boil, drain and rinse the bones under cold water to remove any residual scum.
Return the cleaned bones to the pot. Add 4 liters of fresh water along with the quartered onion, garlic cloves, sliced ginger, and leek pieces.
Add the soaked shiitake mushrooms and kombu, including the soaking water, into the pot.
Bring the mixture to a gentle simmer over low heat. Skim off any foam or impurities that rise to the surface occasionally.
Let the broth simmer uncovered for 6 to 8 hours. Check periodically and add a bit more water if the level drops too low, as you want to maintain the original volume.
After simmering, carefully strain the broth using a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.
Add soy sauce, mirin, and salt to the strained broth. Adjust the seasoning to taste.
Return the broth to a gentle simmer for an additional 20 minutes to fully incorporate the flavors.
The broth is now ready to use as a base for your favorite ramen noodle dish, complete with your choice of toppings.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 21.1 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 515 mg | 40% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2988 mg | 64% | |
*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.
