Paleo Homemade Ramen Broth
Transform your next bowl of ramen with this rich and flavorful Paleo Homemade Ramen Broth—a nutrient-packed, slow-simmered masterpiece that's entirely grain-free and soy-free. Crafted with a nourishing blend of chicken carcass, pork bones, and umami-rich shiitake mushrooms, this broth gets its depth of flavor from fresh aromatics like ginger, garlic, and hearty vegetables, all tied together with coconut aminos and apple cider vinegar. The five-hour simmer ensures a collagen-rich, golden broth that’s perfect as a base for grain-free ramen bowls featuring zucchini noodles, tender proteins, and your favorite paleo-friendly toppings. Whether you're meal-prepping or indulging in comfort food, this wholesome, gluten-free recipe is the ultimate way to elevate your paleo ramen game.
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Recipe Information
Ingredients
- 1 whole chicken carcass
- 2 pounds pork bones
- 1 large onion, halved
- 1 large carrot, cut into chunks
- 2 celery stalks, cut into chunks
- 2 inches ginger root, peeled and sliced
- 4 garlic cloves, smashed
- 5 shiitake mushrooms, dried
- 1 teaspoon sea salt
- 1 teaspoon peppercorns
- 1 bay leaf
- 0.25 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 12 cups water
Instructions
Rinse the chicken carcass and pork bones under cold water to remove any impurities.
Place the chicken carcass and pork bones in a large stockpot and cover with water. Bring to a boil over high heat, then reduce the heat and let it simmer for 10 minutes.
Discard the water and rinse the bones to remove scum. This step will ensure a clearer broth.
Return the bones to the pot and add the onion, carrot, celery, ginger, garlic, shiitake mushrooms, sea salt, peppercorns, bay leaf, coconut aminos, and apple cider vinegar.
Pour 12 cups of water into the pot, ensuring the bones and vegetables are fully submerged.
Bring the pot to a low simmer over medium-high heat. Once simmering, reduce the heat to low. Cover the pot, leaving a small gap to allow steam to escape, and let it simmer for about 5 hours.
Check occasionally, skimming any foam or scum that rises to the surface.
After 5 hours, remove from heat and let the broth cool slightly. Carefully strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl to remove solids.
Taste and adjust seasoning as needed with more salt or coconut aminos.
Allow the broth to cool completely before storing in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
When ready to serve, reheat the broth and enjoy as a base for paleo ramen bowls, adding ingredients like zucchini noodles, cooked chicken, greens, and soft-boiled eggs if desired.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1538 mg | 33% | |
*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.
