A Step-by-Step Guide On How to Make Ramen Broth

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There is no denying that ramen broth plays an essential role in a ramen soup bowl. It is even considered the soul of this dish.

Is it possible to make a ramen broth with the restaurant-quality complex flavored at home? The good news is that you can create this flavored broth.

This article will give you detailed instructions on the secret of this ramen broth. Keep reading to find out how to make ramen broth!

How to Make Ramen Broth?

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How to make homemade ramen broth.

The ramen broth is the perfect combination of chicken carcasses, bonito flakes, and pork bones, and it may take you a few hours to complete. You can use your pressure cooker or slow cooker for this project.

You can start with a tonkotsu ramen broth, but it is an extremely time-consuming process. It will require you to simmer the broth for at least 6 to 8 hours and up to 14+ hours.

Today, I’ll be talking about a ramen broth that requires less time to finish but still comes with a bit of tonkotsu flavor. It is a type of hybrid tonkotsu soup.

Ingredients Needed for My Recipe

The fact is that the authentic Tonkotsu soup recipe calls for pork leg bones. Yet, I will use pork soup bones and chicken carcasses. 

You will need to prepare about 2.2lb (1 kg) of pork bones and 2.2 to 2.6lb (1 to 1.25kg) of chicken carcasses if you want to make 4 to 6 servings.

Here are all the ingredients that you need to prepare for this recipe:

  • Pork soup bones
  • Chicken carcasses
  • Onion
  • Green onions 
  • Ginger
  • Bonito flakes
  • A few cloves of garlic

I apply bonito flakes at the end as I want to add additional umami to my soup stock.

The Key to Have a Perfect Ramen Broth

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The key to getting a perfect ramen broth.

If you simmer your bones and ingredients for longer, you will get a soup stock. 

But it should not be a tasty and good broth as blood on the bones coagulates while other unwanted substances completely dissolve into your broth.

It will make your broth very cloudy and degrade its flavor. Here are four key elements that you need to keep in mind to receive a good ramen soup:

  • Start by blanching your bones and clean them thoroughly before cooking your bones for a long time
  • It would be best if you did not mix your bones vigorously during the simmering process.
  • Get rid of the scum as much as possible during cooking.
  • Simmer gently

The Step By Step Guide On Making Homemade Ramen Broth

You just boil all of your ingredients for around two hours. Yet, adding some extra steps before and during cooking your ingredients will give you a tastier and clear broth.

Step 1: Pour water into a large pot and boil it (I utilized a 7.2L stock pot). Then, blanch all of your bones.

Step 2: Drain water and clean your bones using clean water.

Step 3: Put your bones and all ingredients in your pot except for bonito flakes.

Step 4: Add about 8.5pt (or 4L) water to your pot and continue to boil it.

Step 5: Get rid of the scum and lower the heat to simmer.

Step 6: Simmer it for about two hours with a lid and allow for small ventilation.

Step 7: Put your bonito flakes into the spice bag before tossing them into your pot. Then, simmer for a few minutes.

Step 8: Turn off the heat and collect your broth using a sieve.

It is okay to make your ramen broth utilizing a pressure cooker or a slow cooker. Yet, the broth’s clarity is not quite the same. 

If you use a slow cooker, you will get a clearer broth, while you can expect to get a bit cloudy broth if you use your pressure cooker.

Tare – Ramen Soup Flavouring

how to make ramen broth

Tare: Ramen soup flavoring.

It is unnecessary to add seasonings to your soup stock. When tasting it, you only taste the vegetables and bones flavor with a couple of bonito flakes.

If you’ve been following how a ramen shop makes a bowl of ramen noodles, it’s not hard to see this. Yet, the ramen soup is created by mixing the flavoring base with your ramen soup stock.

People have called the flavoring base “タレ” or “tare.” It is a word used for sauces mixed together by two seasonings (or more). Hence, people call the ramen flavoring base “ramen no tare,” but now people simply call it “tare.”

You’ll find a wide range of “tare,” Some Japanese ramen shops develop unique flavors as their secret weapon. Anyhow, it typically follows three common flavorings, including soy sauce flavor, miso flavor, and salt flavor.

Ramen, which features the soup made from these base flavorings, is called “Shōyu ramen” (or soy sauce flavored ramen) and “miso ramen” (or miso flavored ramen), and “Shio ramen” (or salt flavored ramen).

When it comes to making these flavorings, you will also find many variations. As your soup stock doesn’t feature flavoring, the ‘tare’ should be pretty salty and contain some umami in some cases.

The fact is that most ramen shops always strive to produce ramen ‘tare’ that comes with umami. Some of them even require days to make.

Simplest Soy Sauce Flavour

The most accessible soy sauce flavor is made with konbu, infused soy sauce, and mirin. The soy sauce features umami, but I believe using konbu would boost the amount of umami.

The Bottom Line

My homemade ramen broth would not be as rich as tonkotsu ramen soup stock. But it will be surprisingly light yet full of flavor. Hopefully, you will like it!

Thank you for reading!

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