Best Ramen Broth Recipe
Rich, savory, and comforting homemade ramen broth made with chicken stock, shiitake mushrooms, garlic, ginger, miso, soy sauce, and sesame oil. Perfect for homemade ramen bowls and easy to customize with your favorite toppings.
Ingredients
Ramen Broth
- 4 cups chicken stock or chicken broth
- 2 cups water
- 4 dried shiitake mushrooms or 1 cup sliced fresh shiitake mushrooms
- 4 garlic cloves lightly crushed
- 1- inch piece fresh ginger thinly sliced
- 2 green onions white and light green parts
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon chili flakes optional
- 1 small piece kombu optional
- Salt to taste if needed
For Serving
- 2 portions ramen noodles
- Soft-boiled eggs
- Sliced cooked chicken
- Green onions
- Corn
- Sliced mushrooms
- Nori
- Sesame seeds
- Chili oil or chili crisp optional
Instructions
- Heat sesame oil in a medium-large pot over medium heat. Add garlic, ginger, and green onions. Cook for 1–2 minutes until fragrant.
- Add the shiitake mushrooms and cook for another minute.
- Pour in the chicken stock and water. Add kombu, if using. Bring to a gentle simmer.
- Stir in soy sauce, sugar, and chili flakes, if using. Simmer gently for 20–25 minutes.
- Reduce the heat to low. Mix the miso paste with a few spoonfuls of hot broth in a small bowl until smooth, then stir it into the pot.
- Remove the kombu and larger pieces of ginger and garlic. Stir in the rice vinegar.
- Taste the broth and add a little extra soy sauce or salt only if needed. Add water if the broth tastes too concentrated.
- Prepare the ramen noodles separately according to the package directions. Drain well.
- Divide the noodles between bowls and pour the hot broth over them.
- Finish with soft-boiled eggs, chicken, mushrooms, corn, green onions, nori, sesame seeds, and chili oil or chili crisp.
- Serve immediately while hot.
Notes
- Keep the broth at a gentle simmer rather than a vigorous boil.
- Add miso near the end for better flavor.
- Taste before adding additional salt because both soy sauce and miso are naturally salty.
- For vegetarian ramen, replace chicken stock with vegetable stock.
- For a creamier broth, add a little unsweetened soy milk, coconut milk, tahini, or peanut butter.
- For spicy ramen, add chili oil, chili crisp, gochujang, or extra red pepper flakes.