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You are here: Home / Noodles / Basic Ramen Broth

February 7, 2016 By Shihoko | Chopstick Chronicles 15 Comments

Basic Ramen Broth

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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!

Basic ramen broth

This broth can be used for Shio Ramen Shoyu Ramen Tan Tan Ramen

Basic Ramen Broth

Here is an easy recipe for a basic ramen broth that can be used as a base for any ramen flavour such as Shio ramen, Shoyu Ramen and Tan Tan Ramen
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Course: condiments, Soup
Cuisine: Japanese
Servings: 3 litres
Calories: 109kcal
Author: Shihoko | Chopstick Chronicles

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
Metric - US Customary

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!

 

Filed Under: Noodles Tagged With: broth, noodles, ramen, soup

Reader Interactions

Comments

  1. Monika says

    February 9, 2016 at 2:53 PM

    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! ??

    Reply
    • Shihoko | Chopstick Chronicles says

      February 9, 2016 at 4:54 PM

      Hi Monika, Sake can be replaced with Shaoxing wine(Chinese wine) or dry sherry:D

      Reply
  2. Margaret says

    March 6, 2016 at 12:02 PM

    Would this still work vegetarian (without the chicken)?

    Reply
    • Shihoko | Chopstick Chronicles says

      March 6, 2016 at 1:40 PM

      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!

      Reply
    • Shihoko | Chopstick Chronicles says

      March 6, 2016 at 1:41 PM

      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!

      Reply
  3. pablo says

    March 12, 2018 at 8:13 AM

    so clear all the information thank you

    Reply
    • Chopstick Chronicles says

      March 12, 2018 at 7:41 PM

      I’m glad it is helpful 🙂 thank you for the comment

      Reply
  4. Julia Song says

    April 30, 2018 at 5:19 PM

    What is kobu pls

    Reply
    • Shihoko | Chopstick Chronicles says

      April 30, 2018 at 9:13 PM

      Hi Julia it is “Kelp” in English.

      Reply
  5. Alana says

    May 12, 2018 at 1:32 PM

    Hi, is the chicken carcass raw or cooked?

    Reply
    • Shihoko | Chopstick Chronicles says

      May 12, 2018 at 3:20 PM

      Hi Alana, I bought raw carcass from a local butcher.

      Reply
  6. Le says

    February 23, 2019 at 11:10 PM

    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!

    Reply
    • Shihoko | Chopstick Chronicles says

      March 8, 2019 at 5:47 AM

      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.

      Reply
      • Le says

        March 9, 2019 at 5:12 AM

        Thanks Shihoko! Looking forward to trying it out soon!

        Reply
        • Shihoko | Chopstick Chronicles says

          March 9, 2019 at 8:58 AM

          You are welcome 😀

          Reply

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