If noodles are the body of ramen, broth is the soul. In authentic Japanese ramen, the broth isn’t just a background flavor—it’s what defines the entire bowl.
Making ramen broth from scratch may take time, but it transforms your dish from ordinary to extraordinary. This guide will teach you the three most popular ramen broths, their key ingredients, and how to make them at home.
The 3 Main Types of Ramen Broth
Ramen broth falls into three broad categories, each with a different flavor base:
1. Tonkotsu (Pork Bone Broth)
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Rich, creamy, and milky-white
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Made by boiling pork bones for hours to extract collagen and fat
2. Shoyu (Soy Sauce Broth)
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Clear, brown, savory
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Usually made from chicken, vegetables, or seafood with soy sauce
3. Miso (Fermented Soybean Broth)
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Earthy, slightly creamy
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A hearty broth flavored with miso paste (can be combined with chicken or pork base)
Tonkotsu Ramen Broth (Pork Bone)
Ingredients:
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3–4 lbs pork bones (neck bones or femur bones)
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1 onion (halved)
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1 head garlic (halved)
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1 knob ginger (smashed)
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Water
Optional Add-ins:
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Chicken carcass (for depth)
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Dried shiitake mushrooms (umami)
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Leeks or scallions (flavor enhancer)
Steps:
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Blanch the bones: Boil bones for 10 minutes, then discard water and rinse bones to remove impurities.
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Simmer: Place cleaned bones in a large pot. Add onion, garlic, ginger, and enough water to cover.
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Boil HARD for 10–12 hours, topping off water as needed. The broth should become cloudy and rich.
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Strain: Discard solids. Skim fat or keep it for richness.
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Season: Add salt or use as a base for miso or shoyu.
Time-intensive but worth it. This is the broth behind thick, creamy tonkotsu ramen.
Shoyu Ramen Broth (Soy-Based)
Ingredients:
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1 whole chicken or 2 lbs chicken wings/backs
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1 piece kombu (dried kelp)
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1 cup bonito flakes
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1 onion, halved
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1 carrot, chopped
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1 piece ginger (sliced)
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1–2 garlic cloves
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2 tbsp soy sauce
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1 tbsp mirin (optional)
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Salt to taste
Steps:
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Simmer chicken, onion, carrot, garlic, and ginger in water for 2–3 hours.
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Add kombu in the last 30 minutes (do not boil it to avoid bitterness).
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Add bonito flakes, steep for 5–10 minutes, then strain.
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Season with soy sauce and mirin to taste.
Light and savory. Shoyu broth pairs well with thin noodles and chicken or bamboo toppings.
Miso Ramen Broth
Base Broth:
Use either chicken or pork broth (like above) as a base.
Miso Tare (Flavor Paste):
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3 tbsp miso paste (white or red)
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1 tbsp sesame oil
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1 tsp grated garlic
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1 tsp grated ginger
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1 tbsp sake or mirin
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Optional: chili bean paste for spice
Steps:
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Heat sesame oil in a pan, sauté garlic and ginger.
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Add miso and mix until smooth.
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Stir miso paste into hot broth and mix until fully dissolved.
Nutty, rich, and full-bodied. Great with hearty toppings like corn, butter, bean sprouts, or ground pork.
Building the Final Bowl
Tare (Seasoning Base):
This is what gives the broth its final flavor—miso, soy sauce, or salt.
Broth:
Your homemade ramen broth, poured over the tare.
Noodles:
Use fresh ramen noodles if possible. Cook separately and add just before serving.
Toppings (Choose your combo):
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Soft-boiled marinated egg (ajitsuke tamago)
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Chashu pork (braised pork belly)
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Bamboo shoots (menma)
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Nori (seaweed)
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Green onions
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Corn, bean sprouts, mushrooms, or narutomaki (fish cake)
Tips for Success
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Don’t skip the blanching step for pork bones—it removes scum and prevents a dirty-tasting broth.
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Make extra broth and freeze it in portions.
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Layer your flavors: Good ramen is about building complexity with toppings, tare, and aromatics.
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Use a fat/oil layer (like pork fat or garlic oil) for that restaurant-quality mouthfeel.
Final Thoughts
Making ramen broth from scratch is a labor of love—but it pays off in depth, flavor, and satisfaction. Start with the style that appeals most to you, and once you’ve mastered the basics, start experimenting with your own variations.
Homemade ramen isn’t fast food. It’s soul food.
