Soy-Free Homemade Ramen Broth
Elevate your ramen game with this Soy-Free Homemade Ramen Broth, a wholesome and deeply flavorful alternative perfect for anyone avoiding soy. Crafted with a simmered whole chicken, a medley of aromatic vegetables, umami-packed dried kombu, and shiitake mushrooms, this broth achieves a rich depth of flavor without relying on soy sauce. Enhanced with creamy white miso paste and subtly seasoned with salt and black pepper, it offers a balanced and satisfying base for your favorite ramen toppings and noodles. Perfect for cozy dinners, this gluten-free and soy-free recipe is a labor of love that transforms basic ingredients into a restaurant-quality ramen experience. Whether you're customizing it with seasonal vegetables or adding your preferred protein, this broth is sure to be the star of any homemade noodle bowl!
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Recipe Information
Ingredients
- 1 small (approximately 3-4 lbs) Whole chicken
- 6 cups Water
- 1 large, sliced Leek (white part only)
- 4 crushed Garlic cloves
- 2 inches, sliced Ginger
- 2 Bay leaves
- 1 sheet (approximately 10g) Dried kombu
- 6 Dried shiitake mushrooms
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
- 4 tablespoons White miso paste
- 1 large, rough chopped Carrot
- 1 rough chopped Celery stalk
- 1 large, quartered Onion
Instructions
Begin by thoroughly rinsing the whole chicken under cold water to remove any impurities.
In a large stockpot, combine the whole chicken and 6 cups of water. Bring to a boil over medium-high heat, skimming any foam that rises to the surface.
Once boiling, reduce to a simmer and add the sliced leek, crushed garlic, sliced ginger, and bay leaves to the pot.
Add the dried kombu and dried shiitake mushrooms to the pot, then follow with chopped carrot, celery, and quartered onion.
Season the broth with salt and black peppercorns. Continue to simmer on low heat for 2.5 hours, allowing the flavors to meld and deepen.
After 2.5 hours, carefully remove the chicken from the pot. Once cooled slightly, remove the meat from the bones, reserving it for another use.
Remove the kombu and shiitake mushrooms from the pot and discard the vegetables. Strain the broth through a fine mesh sieve into another pot to achieve a clear broth.
Return the strained broth to the stovetop and bring to a gentle simmer. Stir in the white miso paste until fully dissolved, adjusting the seasoning to taste.
Serve hot as a base for ramen, with noodles, vegetables, and your choice of protein.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 9760 mg | 424% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 15.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 336 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2842 mg | 60% | |
*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.
