Home-made Ramen Broth Recipe

My version of Ramen Broth is made from a combination of pork bones, chicken carcasses and bonito flakes. It takes a few hours to make but it is not very difficult. You just have to be patient and pay attention to detail. (Watch the Video)To make a ramen soup, you will need to add a flavour base (see the ingredients Syōyu Ramen Soup).See notes 8 and 9 for making Ramen Broth using a slow cooker or a pressure cooker.I also added instructions for how to make a soy sauce flavouring base to make shōyu ramen (soy sauce flavoured) soup. Also check out my Shio Ramen and Miso Ramen recipes.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Prep time: PT25M

Cook time: PT150M

Total time: PT175M

Rating

4.67 stars (15 reviews)

Keywords

ramen, ramen broth, ramen soup

Ingredients

1-1.2kg/2.2-2.6lb chicken carcasses ((about 3 carcasses in total))
1kg/2.2lb pork soup bones ((note 1))
1 onion (, peeled)
3 green onions (green part only)
3cm/1¼” cube ginger (, cut in half)
2 cloves garlic
10g/0.4oz bonito flakes in a spice bag ((note 2))
2 tbsp konbu soy sauce ((note 3))
1½ tsp mirin
salt to adjust flavour
300-400ml/10-13.5oz Ramen Broth in this recipe (, boiling hot)
80-100g/2.8-3.5oz fresh thin egg noodles ((note 4))
2-3 slices Yakibuta (Braised Pork)
1 Ramen Egg (Ajitsuke Tamago) (, halved)
2 tbsp shiraga negi (finely julienned green onion, curled in iced water)
1 10cm2/4"2 yakinori ((roasted seaweed sheet))

Cuisine

Japanese

Steps

Ramen Broth (see note 8 & 9 to make Ramen Broth using slow cooker/pressure cooker)
- Bring 4L/8.5pt of water in a pot to a boil. Add chicken and pork bones and boil for 10 minutes. A lot of scum will surface.
- Drain and wash the bones under running cold water one by one, removing coagulated blood, guts along the spine of the chicken and other brown dirty bits.
- Add the cleaned bones and the rest of the Ramen Broth ingredients, excluding bonito flakes, to a large pot with 4L/8.5pt water, and bring it to a boil.
- When scum surfaces, occasionally scoop it off gently using a ladle (note 5). Do not mix the broth with the ladle when removing the scum as it will cause the broth to become cloudy.
- After removing the scum 4-5 times, turn down the heat to simmer gently.
- While simmering, remove scum a few more times in the beginning if required.
- Simmer for 2 hours with a lid on but allowing for slight ventilation. Then add a bag of bonito flakes. Simmer for a couple of minutes.
- Turn the heat off. Put the broth through a sieve and collect only the liquid.
- Makes about 1.6L / 3.4pt of soup (note 6).
Making Shōyu Ramen (note 7)
- Put konbu soy sauce and mirin in a serving bowl.
- Boil water in a saucepan, and cook noodles and drain very well.
- Add Ramen Broth to the bowl and mix. Taste test the soup and adjust with salt.
- Add the noodles. Place sliced Yakibuta, Ramen Eggs, and shraga negi on top and slide a yaki nori on the side of the bowl. Serve immediately.

Reviews

Jacqueline on 2025-10-14 (5 stars):
Wow - I learned a lot today and am now armed to create my miso tare and venison bone ramen. Thank you so much for the education. As I suffer from hypertension, my aim is to add umami while lowering sodium intake. Can't wait!
mARGARET SEGAL on 2025-06-18 (5 stars):
No, throw those out
Sebastian on 2025-03-24 (1 stars):
I'm sorry, I followed this recipe exactly as posted. It has.....no flavor. I was very exact in following the instructions. It smelled fantastic, but upon tasting it it tastes like water with a slightly fishy smell from the bonito. Is this normal? Our plan was to eat it as is but we will be adding the konbu to give it flavor to make it enjoyable. Otherwise it would be flavorless.
Gilang Dos Santos on 2024-08-26 (5 stars):
I followed this recipe thank you so much I’m having so much fun making this ramen broth. I have a question does people still eat the seaweed or the onion after the straining or you just tossed it to trash ? :) i always wonder if I can just eat the seaweed kelp I put for base flavor
JSK on 2024-07-17 (5 stars):
Just wanted to say keep up the great work okaasan! I see a lot of similarities with my family. We came to Sydney in 1990, settled in North shore when I was a little boy. Had Korean food, grew up in a Korean way. My mother has always been a great cook and now I'm bothering her to pass her "legacy" down to me as I enjoy cooking and I truly believe her food is the best. I know for sure I will miss them so much one day so you are doing Nagi san a big favour! I will always look here for Japanese recipes. I'm sure this is where Nagi san will look them up as well 😀👍