The Ultimate Best Ramen Broth
85kcal
Ingredients
- For the Broth The Soup Base:
- 4 lbs 1.8 kg chicken bones (a mix of wings, backs, and carcasses for maximum collagen)
- 1 large onion halved (skin left on for color)
- 1 whole head of garlic sliced in half horizontally
- 2 inches 5 cm fresh ginger, thickly sliced
- 1 bunch of scallions green onions, roughly chopped
- 4-5 dried shiitake mushrooms
- 12-14 cups cold water enough to fully submerge the bones
Equipment
- 1 Large heavy-bottomed stockpot (at least 8-quart capacity)
- 1 Fine-mesh strainer (chinois)
- Kitchen tongs
- Skimmer or large spoon (for removing impurities)
- Large heat-proof bowl (for straining)
Method
- Blanch the Bones: Place the chicken bones in the large stockpot and cover them with cold water. Bring to a rapid boil over high heat. Let it boil vigorously for 10-15 minutes. You will see dark foam and impurities rise to the top.
- Clean the Bones: Carefully drain the water and transfer the bones to a clean sink. Rinse each bone thoroughly under cold running water, scrubbing away any dark spots or cooked blood. Wash the stockpot completely. (Do not skip this step; it ensures a clean, pure-tasting broth).
- Build the Flavor: Return the clean bones to the washed stockpot. Add the halved onion, garlic, sliced ginger, scallions, and dried shiitake mushrooms.
- The Long Simmer: Pour in the 12-14 cups of fresh cold water. Bring the pot to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a slow, gentle simmer.
- Skim and Cook: Let the broth simmer uncovered for 4 to 6 hours. During the first hour, use your skimmer to remove any additional foam or fat that floats to the surface.
- Strain the Broth: Once the time is up, turn off the heat. Carefully pour the broth through your fine-mesh strainer into a large, heat-proof bowl. Discard the bones and aromatics. You are left with a pure, liquid gold ramen base.
Nutrition
Serving2cupsCalories85kcalCarbohydrates2gProtein18gFat1gCholesterol5mgSodium120mgPotassium250mgSugar1gVitamin A50IUVitamin C2mgCalcium15mg
Notes
- The Tare is Essential: Remember, this broth is intentionally unseasoned! To serve, you must add 2-3 tablespoons of Tare (soy sauce or salt-based seasoning blend) to the bottom of your serving bowl before pouring in the hot broth.
- Storage: Let the broth cool to room temperature, then transfer it to airtight containers. It will stay fresh in the refrigerator for up to 4 days, or it can be frozen for up to 3 months.