Soy-Free Homemade Ramen Broth

Dive into the comforting world of ramen with this Soy-Free Homemade Ramen Broth, a rich and savory base crafted without the use of traditional soy sauce. Perfect for those with dietary restrictions, this wholesome broth is layered with umami from dried kombu, shiitake mushrooms, and white miso paste, while a whole chicken and fresh aromatics like leek, garlic, ginger, and bay leaves deepen its flavor. Simmered low and slow for hours, this recipe creates a velvety, clear broth that’s both nourishing and versatile. Serve it as the foundation for a hearty bowl of ramen, paired with your favorite noodles, toppings, and protein, for a deeply satisfying and soy-free twist on classic comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 small (approximately 3-4 lbs) Whole chicken
• 6 cups Water
• 1 large, sliced Leek (white part only)
• 4 crushed Garlic cloves
• 2 inches, sliced Ginger
• 2 Bay leaves
• 1 sheet (approximately 10g) Dried kombu
• 6 Dried shiitake mushrooms
• 1 tablespoon Salt
• 1 teaspoon Black peppercorns
• 4 tablespoons White miso paste
• 1 large, rough chopped Carrot
• 1 rough chopped Celery stalk
• 1 large, quartered Onion

Directions

Step 1

Begin by thoroughly rinsing the whole chicken under cold water to remove any impurities.

Step 2

In a large stockpot, combine the whole chicken and 6 cups of water. Bring to a boil over medium-high heat, skimming any foam that rises to the surface.

Step 3

Once boiling, reduce to a simmer and add the sliced leek, crushed garlic, sliced ginger, and bay leaves to the pot.

Step 4

Add the dried kombu and dried shiitake mushrooms to the pot, then follow with chopped carrot, celery, and quartered onion.

Step 5

Season the broth with salt and black peppercorns. Continue to simmer on low heat for 2.5 hours, allowing the flavors to meld and deepen.

Step 6

After 2.5 hours, carefully remove the chicken from the pot. Once cooled slightly, remove the meat from the bones, reserving it for another use.

Step 7

Remove the kombu and shiitake mushrooms from the pot and discard the vegetables. Strain the broth through a fine mesh sieve into another pot to achieve a clear broth.

Step 8

Return the strained broth to the stovetop and bring to a gentle simmer. Stir in the white miso paste until fully dissolved, adjusting the seasoning to taste.

Step 9

Serve hot as a base for ramen, with noodles, vegetables, and your choice of protein.

Nutrition Facts

Serving size	(3269.3g)

Amount per serving	% Daily Value*
Calories	718.8

Total Fat 16.5g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0g
Cholesterol 102.1mg	0%
Sodium 9760.0mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 28.7g	0%
Total Sugars 15.8g
Protein 46.6g	0%

Vitamin D 924IU	0%
Calcium 336.0mg	0%
Iron 7.9mg	0%
Potassium 2841.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 23.4%

Carbs: 57.9%