Whole30 Homemade Ramen Broth
Warm your soul with this rich and flavorful Whole30 Homemade Ramen Broth, an indulgent yet wholesome base for your next ramen night. Crafted from tender chicken thighs, aromatic ginger, garlic, sweet carrots, and umami-packed shiitake mushrooms, this broth simmers low and slow for hours to build a deeply complex flavor. Coconut aminos and fish sauce bring a savory depth while star anise and bay leaves add a delicate layer of warmth and spice. Perfect for meal prepping, this Whole30-compliant broth can be used immediately or stored to elevate your weeknight meals. Whether you're embracing the Whole30 lifestyle or simply craving a clean, delicious ramen base, this recipe offers a nourishing bowl of comfort every time.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 8 cups water
- 1 large yellow onion
- 6 cloves garlic cloves
- 2 inches ginger
- 2 large carrots
- 1 cup shiitake mushrooms
- 2 stalks green onions
- 0.25 cup coconut aminos
- 2 tablespoons fish sauce
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
- 2 pieces star anise
Instructions
Rinse and pat dry the chicken thighs. Set aside.
In a large stockpot, add the water and bring to a boil over high heat.
Slice the yellow onion in half and peel off the outer layer. Smash the garlic cloves with the side of a knife and peel. Peel the ginger and slice it into 4-5 pieces.
Add the chicken thighs, onion, garlic, ginger, and carrots to the boiling water.
Reduce the heat to low, cover the pot, and let it simmer for about 1 hour to develop flavors.
After 1 hour, skim off any impurities or foam that have risen to the surface.
Add the shiitake mushrooms, green onions (lightly crushed with the back of a knife to release flavors), coconut aminos, fish sauce, sea salt, black pepper, bay leaves, and star anise.
Continue to simmer, uncovered, for another 2 hours to deeply infuse the broth with all the flavors.
Once fully cooked, carefully remove the chicken thighs and set them aside. They can be shredded and used as a topping in the ramen bowl.
Strain the broth through a fine-mesh sieve or a cheesecloth-lined strainer into a large bowl or another pot, discarding the solids.
Taste and adjust seasoning if necessary. Add more salt or coconut aminos if needed.
Use immediately as a base for your ramen bowl or let cool completely before storing in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 367 mg | 8% | |
*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.
