Keto Homemade Ramen Broth
Dive into the world of rich and satisfying flavors with this *Keto Homemade Ramen Broth*, a low-carb twist on a classic Japanese favorite. Crafted from simmered pork or chicken bones, miso paste, and umami-packed bonito flakes, this broth is a nutrient-dense and keto-friendly foundation for your next ramen bowl. Infused with aromatic ginger, garlic, and green onions, it delivers bold, authentic flavors while being perfectly tailored to fit into a low-carb lifestyle. With just 15 minutes of prep and a leisurely cooking process that coaxes out deep, savory notes, this broth is the ultimate comfort food. Use it as a base for your favorite keto toppings, such as soft-boiled eggs, sautéed mushrooms, or spiralized zucchini noodles. It's not just a recipe—it's your path to restaurant-worthy ramen at home, all while staying aligned with your keto journey.
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Recipe Information
Ingredients
- 2 pounds pork bones or chicken bones
- 8 cups water
- 0.25 cup soy sauce
- 2 tablespoons miso paste
- 1 inch piece ginger, sliced
- 4 cloves garlic cloves, smashed
- 3 stalks green onions, sliced
- 1 cup dried bonito flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup dried seaweed (optional)
Instructions
Prepare the bones by rinsing them under cold water to remove any residual blood or impurities.
Place the rinsed bones in a large pot and cover with the 8 cups of water.
Bring the water to a boil over high heat, skimming off any foam or impurities that rise to the surface. Once boiling, reduce the heat to a gentle simmer.
Add the soy sauce, miso paste, ginger slices, and smashed garlic cloves to the pot.
Allow the broth to simmer gently, partially covered, for 3 to 4 hours. Check occasionally to skim off any additional foam or fat that accumulates on the surface.
Throughout the simmering process, if the water level drops significantly, add a little more water to keep the bones submerged.
After the broth has simmered, add the sliced green onions, dried bonito flakes, sea salt, black pepper, and optional dried seaweed. Simmer gently for an additional 15 to 20 minutes for the flavors to meld.
Once done, strain the broth through a fine-mesh strainer or cheesecloth into a large bowl to remove the solids.
Taste the broth and adjust seasoning with additional salt or pepper as needed.
Serve hot as a base for your keto ramen, or store in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 3.7 g | ||
| Protein | 388.0 g | 776% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 895 mg | 69% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 4823 mg | 103% | |
*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.
