Quick Ramen Broth from Scratch
A deeply flavorful broth built in under 30 minutes with chicken, aromatics, and soy. Perfect base for noodles, vegetables, and toppings.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
- 1.25 lbs boneless, skinless chicken thighs
- 6 cups chicken broth
- 3 tbsp soy sauce
- 2 tbsp ginger, sliced
- 4 cloves garlic cloves, smashed
- 3 whole scallions, white and light green parts
- 2 tbsp mirin
Instructions
- 1
Bring chicken broth to a boil in a large pot over high heat.
- 2
Add chicken thighs, ginger, garlic, and scallion whites. Return to boil.
- 3
Reduce heat to low. Simmer uncovered for 12 minutes until chicken is cooked through.
- 4
Remove chicken and shred with two forks. Discard ginger, garlic, and scallion whites.
- 5
Stir soy sauce and mirin into the broth until dissolved and fragrant.
- 6
Return shredded chicken to the pot and simmer 2 minutes until heated through.
- 7
Ladle broth into bowls. Garnish with sliced scallion greens and serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- tongs
- two forks
- ladle
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