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Flavorful Homemade Ramen Broth Recipe Easy 5 Hour Cooking Guide

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A rich and deeply flavorful homemade ramen broth that can be prepared in just 5 hours, using simple ingredients and straightforward techniques for a comforting and authentic taste.

Ingredients

Scale
  • 3 pounds beef or pork bones (preferably a mix of marrow and knuckle bones)
  • 12 cups (3 liters) filtered water
  • 1 onion, halved
  • 6 cloves garlic, smashed
  • 2-inch piece fresh ginger, sliced
  • 3 stalks green onions, tied
  • 4 dried shiitake mushrooms
  • 1 piece kombu (dried kelp), about 4x4 inches (10x10 cm), optional
  • 2 tablespoons soy sauce
  • 2 tablespoons sake or mirin
  • Salt to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Arrange bones on a sheet pan in a single layer. Roast for 45 minutes until deeply browned, turning halfway through for even caramelization.
  2. Roast onions, garlic, and ginger on the same pan for an additional 20 minutes after removing the bones.
  3. Transfer roasted bones and aromatics to a large stockpot. Pour out excess fat from the roasting pan into a heatproof bowl and reserve.
  4. Add about 12 cups (3 liters) of cold filtered water to the pot with bones and vegetables.
  5. Add dried shiitake mushrooms and kombu. Let kombu soak in the water for 30 minutes before heating.
  6. Heat over medium-high until just before boiling. Remove kombu once tiny bubbles appear to prevent bitterness.
  7. Reduce heat to low and simmer gently, uncovered, for 4 hours. Skim foam and impurities every 30 minutes with a slotted spoon.
  8. At the 4-hour mark, add tied green onions, soy sauce, and sake or mirin. Continue simmering for another hour.
  9. Strain the broth through a fine mesh strainer lined with cheesecloth into a large bowl or pot. Discard solids.
  10. Taste and adjust salt gradually to your liking, starting with 1 teaspoon.

Notes

Roasting bones and vegetables adds a deep caramelized flavor that is essential for a rich broth. Simmer gently to avoid cloudiness and greasy texture. Skim foam regularly for clarity. Kombu should be soaked before heating and removed before boiling to prevent bitterness. The broth tastes better the next day after flavors meld. Adjust salt at the end. Can dilute with hot water if too strong or simmer uncovered to concentrate if too light.

Nutrition

Keywords: ramen broth, homemade ramen, easy ramen broth, quick ramen broth, Japanese soup, bone broth, umami broth

Find it online: https://emacrave.com/flavorful-homemade-ramen-broth-recipe-easy-5-hour-cooking-guide/