Quick Ramen Broth from Scratch
A fragrant, umami-rich broth built on kombu, ginger, and garlic in under 45 minutes. Perfect base for noodles, vegetables, and toppings.
- Total time
- 45 min
- Servings
- 4
- Calories
- 35
- Protein
- 1g
Ingredients
- 8 cups water
- 2 oz kombu (dried kelp)
- 3 tbsp ginger, peeled and sliced
- 6 whole garlic cloves, smashed
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 pinch salt and pepper to taste
Instructions
- 1
Wipe kombu with a damp cloth to remove surface dust—do not rinse.
- 2
Pour water into a large pot and add kombu. Heat over medium until steaming but not quite boiling, ~8 minutes.
- 3
Remove from heat just before the first bubble breaks. Remove kombu and discard.
- 4
Return pot to medium heat. Add ginger and garlic. Simmer gently for 20 minutes until broth is fragrant.
- 5
Stir in soy sauce and mirin. Taste and adjust salt and pepper.
- 6
Strain through a fine-mesh sieve into a bowl. Discard solids.
- 7
Use broth immediately for ramen, or cool and refrigerate up to 5 days.
Tools you’ll need
- large pot (6-quart or larger)
- fine-mesh sieve or strainer
- spoon for stirring
- cutting board
- knife
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