Rich Chicken Ramen Broth from Scratch
Cut used: Back chicken →
Prep
15 min
Cook
6 hrs
Total
6 hrs 15 min
Unlike a delicate clear stock, ramen broth wants a vigorous, rolling boil to physically emulsify collagen and fat into the water, producing that signature cloudy, creamy body known as paitan style. Chicken backs are ideal here since their bones and skin are packed with the collagen needed for that texture. The result is a deeply savory, almost velvety broth that only needs a splash of tare and noodles to become a full bowl of ramen.
What Ingredients Do You Need?
- 4 lbs Chicken backs and carcasses
- 1 lb Chicken wings
- 1 Yellow onion, halved
- 1 Garlic head, halved
- 1 inch piece Fresh ginger, sliced
- 4 Scallions, whole
- 3 Dried shiitake mushrooms
- 1 piece Kombu (dried kelp)
- 5 quarts Water
- 1/2 cup Soy sauce (for tare)
- 2 tbsp Mirin (for tare)
How Do You Make Rich Chicken Ramen Broth from Scratch?
- 1
Blanch the bones
Cover the chicken backs and wings with cold water, bring to a boil for 5 minutes, then drain and rinse away the scum. This step keeps the finished broth cleaner-tasting despite the aggressive boil.
- 2
Start the broth
Return the bones to the pot with fresh water, onion, garlic, and ginger. Bring to a full rolling boil.
- 3
Boil hard
Maintain a vigorous, visible boil for 5-6 hours, topping up water as needed to keep the bones submerged; this agitation is what emulsifies the broth into a creamy consistency.
- 4
Add aromatics late
Stir in the scallions, shiitake mushrooms, and kombu during the final hour of cooking so their flavors stay bright.
- 5
Strain
Strain the broth through a fine-mesh sieve, pressing on the solids to extract maximum body and flavor.
- 6
Make the tare
Combine soy sauce and mirin in a small saucepan and warm gently; this seasoning base goes in the bottom of each ramen bowl.
- 7
Assemble bowls
Spoon a few tablespoons of tare into each bowl, ladle the hot broth over it, and add cooked ramen noodles and desired toppings.
What Are the Pro Tips for This Recipe?
- 💡 A true paitan broth requires a hard, rolling boil the entire time, unlike a delicate clear stock.
- 💡 Blanching and rinsing the bones first removes impurities that would otherwise make the broth taste muddy.
- 💡 Keep the pot topped up with water throughout the long cook so bones stay fully submerged.
- 💡 Freeze the finished broth in quart containers for quick weeknight ramen.
