Learn how to make ramen broth at home with easy steps, rich flavor, and beginner-friendly ingredients. Perfect homemade ramen for all skill levels.

Beginner-friendly guide to Make the Perfect Ramen Broth at Home

If you’ve ever wondered how to make ramen broth at home that tastes rich, silky, and restaurant-quality—this guide walks you through every single step. You’ll learn the exact ingredients, cooking times, ratios, and techniques beginners need to build deep flavor without getting overwhelmed.

What Makes a Perfect Ramen Broth? (3 Key Elements)

1. A Deep, Flavor-Packed Base

Traditional ramen bases fall into four types. Each gives the broth its “personality.”

Tonkotsu (Creamy & Rich)

Great for beginners who want a bold, milky broth.

You’ll simmer pork bones for hours until collagen melts into a silky texture.

Shoyu (Soy Sauce Ramen)

Light, savory, comforting, and incredibly beginner-friendly.

Uses chicken bones, aromatics, and soy sauce.

Miso (Umami and slightly sweet)

A cozy, winter-perfect option. Uses miso paste blended into the broth.

Shio (Salt-Based Ramen)

Lightest and cleanest of all.

Seasoned with salt instead of soy or miso.

This step-by-step guide includes ingredients, technique, and expert tips.

⭐ Recipe 1: Easy Shoyu Ramen Broth (Perfect for Beginners)

Ingredients (Makes 4 bowls)

• 1 kg chicken wings or carcasses
• 1 large onion, halved
• 6 garlic cloves, smashed
• 1 thumb-sized piece ginger, sliced
• 1 large carrot, cut in chunks
• 1 piece kombu (optional, but adds umami)
• ½ cup soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 10 cups water
• Salt to taste
• Ramen noodles + optional toppings (egg, scallions, chicken, corn, seaweed)

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Step-by-Step Instructions

1. Prep the Bones (5 minutes)

• Rinse chicken bones under cold water.
• Optional: Boil for 5 minutes and rinse to remove scum (cleaner broth).

2. Build the Broth (10 minutes)

Add to a large pot:

• Chicken bones
• Onion
• Garlic
• Ginger
• Carrot
• Water

Bring to a boil, then reduce to a gentle simmer.

3. Simmer Low & Slow (2–3 hours)

• Keep heat low
• Skim off foam
• Add kombu during the last 20 minutes

This slow simmer extracts collagen for flavor-rich broth.

4. Season the Broth

Stir in:

• Soy sauce
• Mirin
• Vinegar
• Salt (adjust slowly!)

Taste often—a great ramen broth is balanced, not salty.

5. Assemble Your Ramen Bowl

1. Cook ramen noodles separately
2. Add 1–2 ladles of broth
3. Top with:
   • Soft-boiled egg
   • Chicken slices
   • Scallions
   • Seaweed
   • Corn
   • Chili oil (optional)

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⭐ Recipe 2: Beginner-Friendly Miso Ramen Broth

Ingredients

• 8 cups chicken or vegetable broth
• 3 tbsp white miso paste
• 1 tbsp sesame oil
• 4 garlic cloves
• 1 tsp chili paste (optional)
• 1 tbsp soy sauce
• 1 cup mushrooms (shiitake preferred)

How to Make It

1. Sauté garlic + mushrooms in sesame oil
2. Add broth, bring to simmer
3. Whisk miso paste in a small ladle of hot broth, then pour in
4. Season with soy
5. Add noodles + toppings

This is the easiest ramen broth for beginners.

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⭐ Recipe 3: Tonkotsu Ramen Broth (Creamy & Restaurant-Level)

This requires more time but is worth it.

Ingredients

• 2 kg pork bones
• 1 onion
• 8 garlic cloves
• 1 inch ginger
• 12 cups water
• Salt
• For seasoning: soy sauce, miso, or salt (your choice)

Instructions

1. Parboil bones 10 minutes (removes impurities)
2. Rinse bones clean
3. Add bones + aromatics + water to pot
4. Boil on high for 10 minutes, then reduce to medium simmer
5. Simmer 6–12 hours until broth becomes milky white
6. Season at the end

The longer you simmer, the creamier and richer the broth becomes.

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Tips to Make Ramen Broth Taste Like a Japanese Restaurant

✔ Add Umami Boosters

• Kombu
• Dried shiitake
• Fish sauce (½ tsp only!)
• A small piece of dried anchovy

✔ Roast the Bones for More Flavor

Bake bones at 400°F for 30 minutes before simmering.

✔ Keep the Heat Low

High heat = cloudy broth with bitter notes.

✔ Use Fresh Ginger

Powder won’t give the same freshness.

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Common Beginner Mistakes (And How to Avoid Them)

❌ Adding soy sauce too early

It gets bitter when boiled.
✔ Season at the end.

❌ Over-simmering aromatics

Garlic and onion turn mushy and sour if cooked too long.
✔ Remove aromatics at the 2-hour mark.

❌ Boiling noodles in the broth

It makes broth starchy.
✔ Always cook noodles separately.

❌ Using table salt

Use sea salt or kosher salt for clean flavor.

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Ingredient Swaps if You Don’t Have Everything

Ingredient	Swap
Kombu	Dried mushrooms
Mirin	1 tsp sugar + 1 tsp vinegar
Pork bones	Chicken wings
Shiitake	Cremini mushrooms
Ginger	½ tsp grated ginger paste

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Beginner-Friendly Ramen Bowl Ideas

• Chicken Shoyu Ramen — soy broth + chicken + scallions
• Creamy Miso Ramen — miso broth + corn + butter
• Spicy Garlic Ramen — shoyu base + chili oil + fried garlic
• Veggie Ramen Bowl — miso base + tofu + mushrooms

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FAQs (Real Search Queries)

1. How long should I simmer ramen broth?

Anywhere from 2 to 12 hours depending on the type. Shoyu needs 2–3 hours; tonkotsu needs longer.

2. Can I make ramen broth ahead of time?

Yes! It stores for 4 days in the fridge or 3 months in the freezer.

3. Is homemade ramen healthier?

Absolutely—less sodium, no preservatives, more protein and collagen.

4. What noodles are best for ramen?

Fresh ramen noodles (alkaline noodles) are best; instant noodles work in a pinch.

5. Can I make ramen broth without bones?

Yes, use kombu + mushrooms + miso for a vegan-friendly version.

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