Ramen Broth from Scratch
A deeply flavorful tonkotsu-style ramen broth simmered for 60 minutes with aromatics and ginger. The long simmer extracts collagen and marrow for rich, silky flavor.
- Total time
- 75 min
- Servings
- 4
- Calories
- 45
- Protein
- 8g
Ingredients
- 1.5 lb chicken bones or pork bones (neck, knuckle, feet)
- 2 quarts water
- 1 medium onion, halved
- 1 piece ginger, 2-inch piece, smashed
- 4 cloves garlic cloves, smashed
- 1 piece (4 inches) kombu (dried kelp), optional
- 1 teaspoon salt to taste
Instructions
- 1
Place bones in a large pot, cover with cold water, and bring to a boil, ~5 minutes.
- 2
Drain and rinse bones under cold water, then place back in pot with 2 quarts fresh water.
- 3
Add onion halves, ginger, garlic, and kombu (if using). Bring to a boil, then reduce to low.
- 4
Simmer gently for 60 minutes, skimming off foam or impurities that rise to the surface.
- 5
Strain through a fine mesh sieve, discarding solids. Taste and season with salt.
- 6
Use immediately for ramen, or cool and refrigerate up to 4 days.
Tools you’ll need
- 8-quart pot with lid
- fine mesh sieve or strainer
- ladle
- wooden spoon or skimmer
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