Sugar-Free Homemade Ramen Broth
Elevate your ramen game with this **Sugar-Free Homemade Ramen Broth**, a deeply flavorful and wholesome base that’s perfect for creating your own noodle masterpiece. Crafted from simmered chicken or pork bones, aromatic vegetables like garlic, ginger, and onion, and umami-packed ingredients like dried shiitake mushrooms, kombu, and miso paste, this broth is a sugar-free, nutrient-rich alternative to store-bought options. With the option to use tamari for a gluten-free twist, it’s as versatile as it is delicious. Slowly simmered for hours to develop its rich and savory depth, this broth pairs beautifully with your favorite ramen noodles and toppings like soft-boiled eggs, nori, and sliced chicken. Whether you're meal-prepping or indulging in a cozy bowl, this recipe guarantees an authentic ramen experience from the comfort of your kitchen. Perfect for clean eating, keto, or anyone seeking a refined twist on homemade comfort food.
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Recipe Information
Ingredients
- 2 pounds Chicken bones (or pork bones)
- 10 cups Water
- 1 large Onion, halved
- 5 whole Garlic cloves, peeled
- 2 inches Fresh ginger, sliced
- 4 whole Green onions, ends and tops trimmed
- 5 pieces Shiitake mushrooms, dried (optional for extra flavor)
- 1 piece Kombu (dried kelp)
- 1 cup Soy sauce
- 0.25 cup Tamari (for a gluten-free option)
- 3 tablespoons Miso paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by blanching the bones to remove impurities. Place the bones in a large pot, cover them with water, and bring to a rapid boil. After 10 minutes, drain the water and rinse the bones under cold running water to remove any scum.
In a clean large pot, combine the blanched bones, 10 cups of water, onion, garlic, and ginger. Bring to a boil over high heat.
Reduce the heat to low and simmer for 2 hours, skimming any foam or impurities from the surface occasionally.
After 2 hours, add the green onions, shiitake mushrooms, and kombu to the pot. Continue to simmer for another 2 hours, maintaining a gentle simmer without boiling.
Remove the kombu after 30 minutes of simmering and discard it.
After a total of 4 hours of simmering, strain the broth through a fine mesh strainer into another pot to remove all solids. Discard the solids.
Return the strained broth to the pot. Stir in the soy sauce, tamari, miso paste, salt, and black pepper. Let the broth gently simmer for an additional hour to allow the flavors to meld together.
Taste and adjust seasoning as needed, considering that the miso and soy sauce add a good amount of saltiness.
Once done, remove the pot from heat. Let it cool slightly and serve the broth hot over your choice of cooked ramen noodles and favorite toppings like sliced chicken, soft-boiled eggs, nori, or fresh vegetables.
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for later use.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 17639 mg | 767% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 14.7 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 2195 mg | 169% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3704 mg | 79% | |
*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.
