Easy Homemade Ramen Broth From Scratch

Instant noodles are fast, but a real bowl of ramen is something special. This guide shows you how to make homemade ramen broth from scratch in a simple way. We make a rich chicken broth with ginger, garlic and kombu (seaweed), then season each bowl with a soy tare. Tare is the salty, flavorful sauce that goes in the bowl first and gives ramen its taste.

This style is called shoyu ramen (soy sauce ramen). It's a great first ramen to make at home.

Quick Facts

• Prep time: 20 minutes
• Cook time: about 3 hours
• Total time: about 3 hours 20 minutes
• Servings: 4 bowls
• Difficulty: Medium

Ingredients

Broth

• 3 lb (1.4 kg) chicken wings, backs or drumsticks (bony pieces give the most body)
• 3 quarts (about 3 liters) cold water
• 1 onion, halved
• 2-inch (5 cm) piece ginger, sliced
• 6 cloves garlic, smashed
• 4 green onions (white parts; save the greens)
• 1 piece kombu (about 4×4 inches / 10×10 cm), optional
• 4–6 dried shiitake mushrooms, optional

Shoyu Tare (seasoning)

• ½ cup (120 ml) soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (or water)
• 1 teaspoon sugar

Bowls

• 4 portions fresh or dried ramen noodles
• 4 soft-boiled or marinated eggs
• Sliced cooked chicken or pork
• Green onion, sliced
• Nori sheets, corn, bamboo shoots, spinach (optional)
• Sesame oil or chili oil

What is kombu? Dried kelp. It adds a deep, savory umami taste. You'll find it at Asian grocery stores. The broth is still good without it.

Step 1: Clean the Chicken

Put the chicken in a big pot, cover with water and bring to a boil. Boil 5 minutes, then drain and rinse the chicken. This removes the scum and gives a cleaner broth.

Step 2: Simmer the Broth

Put the chicken back in the clean pot with 3 quarts of cold water, onion, ginger, garlic and green onion whites. Bring to a boil, then lower to a gentle simmer.

Simmer uncovered for 2½–3 hours. Skim foam and fat now and then. Add water if the level drops below the chicken.

For a cloudy, creamy broth (closer to tonkotsu style), keep it at a stronger boil instead. It breaks fat into the broth.

Step 3: Add Kombu and Mushrooms

In the last 30 minutes, add the kombu and dried shiitake. Don't boil kombu for long; it can turn slimy and bitter. Remove the kombu after 15–20 minutes.

Step 4: Strain

Strain the broth through a fine sieve. You should have about 2 quarts. Season lightly with salt only if needed. Most of the salt comes from the tare.

Step 5: Make the Tare

Simmer the soy sauce, mirin, sake and sugar in a small pot for 1–2 minutes, until the sugar dissolves. Set aside.

Step 6: Make Soft-Boiled Eggs

1. Lower cold eggs into boiling water.
2. Cook 6½ minutes for jammy yolks.
3. Move to ice water for 5 minutes, then peel.

Ramen eggs (ajitsuke tamago): Soak peeled eggs in a mix of ¼ cup soy sauce, ¼ cup mirin and ½ cup water in the fridge for 4–24 hours.

Step 7: Build the Bowls

1. Warm the bowls with hot water.
2. Put 2–3 tablespoons tare in each bowl.
3. Cook the noodles following the package (usually 2–4 minutes). Drain well.
4. Pour about 1½ cups very hot broth into each bowl and stir.
5. Add the noodles, lifting them so they lie neatly.
6. Top with chicken, a halved egg, green onions, nori and a few drops of sesame or chili oil.

Taste the broth and add more tare if it needs more salt.

Instant Pot Option

After cleaning the chicken (Step 1), cook everything except kombu on High Pressure for 60 minutes, natural release. Add kombu for 15 minutes on the "Keep Warm" setting. Strain.

Tips for Better Ramen

• Season the bowl, not the pot. Tare makes each bowl taste right.
• Keep the broth very hot. Lukewarm broth makes ramen sad.
• Don't overcook noodles. They keep softening in the hot broth.
• Prep toppings first. Ramen should be eaten right after it's put together.

Storage

Broth: Fridge 4 days, freezer 3 months.

Tare: Fridge up to 1 month.

Eggs: Marinated eggs keep 3 days in the fridge.

Nutrition Estimate

Per bowl (with noodles, egg and chicken):

• Calories: about 550
• Protein: about 32 g
• Carbohydrates: about 65 g
• Fat: about 16 g
• Sodium: high, from the tare

FAQs

What is tare in ramen?

The concentrated seasoning sauce in the bottom of the bowl. It gives the broth its salt and main flavor.

Can I use store-bought broth?

Yes, for a quick version. Simmer it 20 minutes with ginger, garlic and green onion, then use the tare.

How do I make spicy ramen?

Add chili oil, or stir 1 teaspoon chili paste into the tare.

Can I use instant ramen noodles?

Yes. Throw away the seasoning packet and use your homemade broth.

More Recipes to Try

• Easy Vietnamese Beef Pho at Home (coming soon)
• Authentic Thai Green Curry Paste From Scratch (coming soon)
• Crockpot Chicken Tortilla Soup (coming soon)
• Browse all recipes

A Final Note

Clean the bones, simmer gently and season each bowl with tare. With this simple method, you can make a deep, comforting bowl of ramen right at home.