Basic Ramen Broth

Fill a giant bowl with ramen broth, thinly sliced steak, noodles and lots of green onions for a warm and satisfying meal! If you’ve ever wanted to make ramen broth at home, this basic recipe uses simple ingredients but it’s not lacking in flavor. This broth takes a little time to prep and some patience but the stove does the real work to create a full body broth packed full of protein, collagen and tons of nutrients. The trick to ramen broth is using an assortment of bones with chicken frames, pork bones, pork trotters and/or chicken feet. This combination as it slowly simmers creates a thick, buttery, gelatinous broth. Instead of going out to a ramen restaurant you’ll be able to make ramen at home any night of the week.

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Cooking Variations

• Meat Substitutes: Use your favorite meat in this ramen broth. Try using Chicken Thighs, Beef Skirt Steak, Bison Top Sirloin, Pork Chops or Korean Short Ribs. This basic broth recipe can be made differently each time.
• Boiling or Wash Bones First: This is an optional step to boil; however, if you don’t have time to boil then make sure to at least wash the bone thoroughly. We’ve made this recipe both ways by boiling the bones first or just washing them. Both broths are flavorful, rich, thick and gelatinous. However, the broth with boiled bones had a clearer broth. So it depends on what you’re looking for and how much time you have.
• Roast Bones & Char Veggies: We never skip roasting bones, as this step adds some much depth and texture to the broth. Charring the veggies is an optional step but we love the flavor. Just be careful not to completely blacken your veggies as it can turn your broth bitter.
• Flavoring Broth: Depending if you want something salty, sweet or even spicy try adding sea salt, soy sauce, miso, sesame paste, chili oil, honey or mirin. Mix and match these ingredients depending on what protein you’re enjoying inside the bowl.

Don’t want to use the stovetop during summer?
Try using a portable induction cooktop! In the summer we plug in our induction burner outside so we get to enjoy all our favorite recipes during the warmer months. Making broth was never easier, as the burner keeps a consistent heat. Induction cooktops rely on the cookware itself to heat, so it’s essential to choose magnetic bottom cookware such as cast iron, enameled cast iron, and many other types of stainless steel cookware.

Basic Ramen Bone Broth

Prep time: 60 minutes
Cook time: 8-10 hours
Total time: 9-11 hours
Makes: 6-8 servings (depending on stock pot size)

Ingredients
2-3 lbs Pork Bones
½ the package of Pork Trotters or Chicken Feet
1 - 1 ½ lbs Chicken Frames
1/4 cup mirin or sake
1 tsp avocado oil or fat of choice
1 medium yellow onion, cut in half with root left on
4 - 6 garlic cloves, smashed with peels on
1 inch ginger knob, cut in half
1 whole leek, cut in half with root end attached
1 green onion bunch, use whites parts only (save green tops)
1 whole leaf kombu (optional for that umami flavor)

Flavor add-ins when serving:
Miso paste
Soy sauce
Sea salt
Mirin
Honey

Instructions

Boil Bones First - Optional (Or at least thoroughly wash bones before simmering)

1. Place bones, frame and trotter into the large stock pot and cover with cold water. Bring to a boil.
2. Remove from heat as soon as the water reaches a full boil.
3. Dump the water down the drain and carefully wash all bones, frames and trotters under cold running water.
4. Pick out any large deposits of dark grey marrow or super dark red chucks. It should come off easily. This stuff is not bad, but will make the final broth cloudy.
5. Pat dry bones with a paper towel and allow to air dry while the oven preheats.

1. Preheat the oven to 450 F and position the rack in the middle of the oven.
2. Arrange bones in a single layer on a sheet tray. Roast bones for 15 to 20 minutes or until golden brown.
3. Remove sheet tray from oven and move bones to stock pot. Pour in any rendered fat left on the sheet tray.
4. While the sheet tray is still hot, add mirin or sake and scrape away all the browned bits from the sheet tray surface. All those brown bits left behind from the bones will add flavor into the broth.
5. Add the mirin mixture into the stock pot.

1. Turn the oven to broil on high.
2. On a sheet tray add onions, garlic cloves, ginger, leeks and green onion bunch. Drizzle with avocado oil and toss until fully coated. Then arrange veggies in a single layer on the sheet tray.
3. Place the tray in the oven and broil until deeply charred on most sides, tossing occasionally, about 15 minutes. Remove single pieces as they get done, as the garlic will go quick.
4. Transfer veggies from the sheet tray and place in the stock pot with the bones.

1. Pour in cold water over the bones, veggies and kombu leaf. Add just enough to cover all ingredients.
2. Bring to a slow rolling boil over high heat.
3. Scoop off any scum or grey foam that appears on the surface (this should stop after the first 20 minutes).
4. Reduce heat to medium-low and allow to simmer. Cover with a lid but tilt the lid so it’s not fully closed.
5. Check the pot after about 15 mins and to make sure water is simmering. It should be at a slow rolling simmer.
6. Let it slowly simmer on the stove for about 8 to 10 hours, stirring occasionally. The water will evaporate as it cooks down so make sure to add more water to keep the ingredients fully submerged throughout cooking. Continue cooking until the broth is opaque with a thick texture.
7. After the broth is fully cooked, remove large pieces with tongs and then strain through a fine mesh strainer placed inside the large bowl. If you want a super clean broth, line strainer with cheesecloth.
8. Skim off the liquid fat from the surface of the broth. Repeat until most of the liquid fat is removed and then discard.
9. To make a concentrated broth, add the broth back into the stock pot over medium heat and reduce down to 3 to 4 quarts based on preferred broth strength.
10. When serving ramen broth add flavor with red miso paste, soy sauce and diced green onions.
11. Transfer broth to mason jars or quart containers and let fully cool. Store in the fridge for 3 to 5 days or freezer for up to 3 months.