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Perfect umami depth every time!|Broth tastes incredibly authentic and rich!|Better than takeout ramen bowls!|Simmered for hours, worth the wait!|Miso flavor is absolutely spot on!|Freezes beautifully for quick meals!|Restaurant quality in my kitchen!|Family requests this weekly now!
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Ramen Broth Recipe
Learn how to make authentic Wagamama ramen broth at home! This quick and easy recipe shows you how to cook restaurant-style Japanese broth with rich miso flavors. Perfect homemade ramen recipe for noodle lovers.
Prep
30 mins
Cook
4 hours
Serve
6
Kcal
85
<ul class="ingredients-main-list"><li class="ingredients-single-item">2kg chicken bones (or chicken carcasses)</li><li class="ingredients-single-item">500g pork bones (trotters or shoulder bones work well)</li><li class="ingredients-single-item">1 large onion, quartered</li><li class="ingredients-single-item">4 spring onions, roughly chopped</li><li class="ingredients-single-item">1 large carrot, roughly chopped</li><li class="ingredients-single-item">1 head of garlic, halved horizontally</li><li class="ingredients-single-item">5cm piece fresh ginger, sliced</li><li class="ingredients-single-item">2 tbsp white miso paste</li><li class="ingredients-single-item">1 tbsp red miso paste (or additional white miso if unavailable)</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">2 dried shiitake mushrooms</li><li class="ingredients-single-item">1 piece kombu seaweed (about 10cm)</li><li class="ingredients-single-item">3 litres water</li><li class="ingredients-single-item">Salt to taste</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by blanching your bones to remove impurities. Place the chicken and pork bones in a large pot and cover with cold water. Bring to a rolling boil and let it bubble away for 5 minutes. You'll notice quite a bit of scum and foam rising to the surface - this is exactly what we want to get rid of. Drain the bones completely and rinse them under cold running water, scrubbing away any remaining bits of scum with your hands.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Clean your pot thoroughly and return the blanched bones to it. Add the 3 litres of fresh water, onion quarters, chopped spring onions, carrot, halved garlic head, and sliced ginger. Toss in the dried shiitake mushrooms and kombu seaweed as well. Bring everything to a gentle boil over medium-high heat, then immediately reduce to a very gentle simmer - you want just the occasional bubble breaking the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> This is where patience becomes your best friend. Let this beautiful mixture simmer very gently for 6-8 hours, skimming off any foam or impurities that rise to the surface every 30 minutes or so for the first 2 hours. The longer you simmer, the richer and more gelatinous your broth will become. Top up with hot water if the level drops significantly, but don't worry if it reduces by about a quarter - that's concentration happening.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> After your marathon simmering session, strain the entire contents through a fine-mesh sieve or cheesecloth-lined colander into another large pot or bowl. Press the solids gently to extract maximum flavour, but don't force it. Discard all the solids - they've given their all to your broth. You should have about 2 litres of gorgeous, golden stock that might set like jelly when cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Now for the flavour magic. Return your strained stock to a clean pot and bring to a gentle simmer. In a small bowl, whisk together both miso pastes with about 100ml of the warm stock until completely smooth - no lumps allowed here. This creates what we call a miso slurry, which will blend seamlessly into your broth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gradually whisk the miso slurry back into your simmering stock, stirring constantly for about 2 minutes to ensure it's completely incorporated. Add the soy sauce, mirin, sesame oil, and white pepper. Taste your creation - it should be deeply savoury with that distinctive umami richness. Adjust the seasoning with salt if needed, but go gently as the miso and soy sauce already contribute plenty of saltiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Let the seasoned broth simmer for another 10 minutes to marry all the flavours together. Your broth is now ready to serve immediately, or it can be cooled and stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, bring it back to a gentle simmer and taste again - you might need a splash more soy sauce or miso to brighten the flavours after storage.</li></ol>
FAQ for
Ramen Broth Recipe
What ingredients are used in Ramen Broth from Japanese Restaurant?
The broth uses chicken bones, pork bones, vegetables, miso paste, soy sauce, mirin, sesame oil, white pepper, shiitake mushrooms, and kombu seaweed for authentic umami depth.
How to cook Ramen Broth from Japanese Restaurant at home?
Learn how to cook Ramen Broth from Japanese Restaurant by blanching bones, simmering for 6-8 hours with vegetables and aromatics, straining, then whisking in miso paste and seasonings for authentic flavour.
How long should you simmer ramen broth for the best flavour?
Simmer ramen broth very gently for 6-8 hours to extract maximum collagen and flavour from the bones. The longer simmering time creates a richer, more gelatinous broth with deeper umami taste.
What's the difference between white and red miso paste in ramen?
White miso is milder and sweeter, while red miso is more intense and salty. Using both creates a balanced, complex flavour profile with depth and richness in your ramen broth.
Can you freeze homemade ramen broth for later use?
Yes, homemade ramen broth freezes beautifully for up to 3 months. Store in portions for convenience and reheat gently, adjusting seasoning with soy sauce or miso as needed.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.