Here is an easy recipe for a basic ramen broth that can be used as a base for any ramen flavour! Simmering the broth for around 2 hours allows the soup to become so flavourful and delicious. You can use chicken carcass that you can buy from your local butcher, and various vegetables to make this simple broth. I hope you enjoy!
This broth can be used for Shio Ramen Shoyu Ramen Tan Tan Ramen
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 3 litres
Calories: 109kcal
Ingredients
- 3 litres water
- 1.5 kg chicken carcass
- 1 medium carrot
- 1 stalk of celery
- 1 leek
- 1/4 of a cabbage
- 5 cloves of garlic
- 2 cm of ginger
- 1 piece of konbu
- 1/2 cup sake
Instructions
- Chop all the vegetables and add it into a large pot along with all the other ingredients and bring to boil over high heat.
- Once it has begun to boil, reduce the heat to low and simmer for about 2 hours.
- Occasionally, remove the scum that forms on the top of the soup and keep adding water as needed to keep it at the same level.
- Once it has simmered, remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.
- Use straight away for ramen soup or store in the fridge or freezer.
Notes
Recipe adapted from "Takashi's Noodles" by Takashi Yagihashi.
Nutrition
Calories: 109kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 47mg | Potassium: 301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4025IU | Vitamin C: 34.4mg | Calcium: 69mg | Iron: 1.1mg
Tried this recipe?Mention @chopstickchronicles or tag #chopstickchronicles!
Hi Shihoko, I’ve been craving noodles lately — can’t wait to try this recipe! Just wondering what else I would need to add to this broth in order to make shoyu ramen? (I couldn’t see any instructions for this option on your shoyu ramen page.) Also, would it be possible to use dashi (instant granules) instead of konbu? And if so, how much would I need to add…? Your blog is so lovely, by the way. The pictures in particular are just gorgeous!
Hi Le, you need to add 1-2 tbs of soy sauce par bowl. If you don’t have konbu, you dont need to replace it with dashi, because this broth will get umami flavour from chicken.
Thanks Shihoko! Looking forward to trying it out soon!
You are welcome 😀
Hi, is the chicken carcass raw or cooked?
Hi Alana, I bought raw carcass from a local butcher.
What is kobu pls
Hi Julia it is “Kelp” in English.
so clear all the information thank you
I’m glad it is helpful 🙂 thank you for the comment
Would this still work vegetarian (without the chicken)?
I’m not entirely sure, I think it might work but the taste will definitely be different because all the flavour and stock comes from the chicken. But definitely give it a try!
Hi Margaret, I’m not entirely sure, I think it might work but the taste will definitely be different because all the flavour and stock comes from the chicken. But definitely give it a try!
This sounds delicious and I’m excited to try it however I was wondering if there was any thing I could use to replace the sake or just omit it all together(if it wont mess up the flavor )?
Thank you! ??
Hi Monika, Sake can be replaced with Shaoxing wine(Chinese wine) or dry sherry:D