Sugar-Free Homemade Ramen Broth

Elevate your ramen game with this rich and flavorful *Sugar-Free Homemade Ramen Broth*, a meticulously crafted recipe that yields a nourishing, umami-packed base perfect for your next bowl. Simmered low and slow for hours, this broth combines the natural depth of chicken or pork bones with aromatic vegetables like onion, garlic, and ginger. Unique additions like kombu (dried kelp) and miso paste provide an authentic Japanese flair, while soy sauce or tamari ensures a perfectly balanced saltiness without added sugar. Ideal for those seeking a refined, health-conscious alternative, this broth complements all your favorite ramen toppings, from tender slices of chicken to creamy soft-boiled eggs. Whether you’re cooking for a cozy weeknight dinner or meal-prepping for later, this gluten-free-friendly ramen broth is a versatile, freezer-friendly staple that brings restaurant-quality flavor right to your kitchen.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2 pounds Chicken bones (or pork bones)
• 10 cups Water
• 1 large Onion, halved
• 5 whole Garlic cloves, peeled
• 2 inches Fresh ginger, sliced
• 4 whole Green onions, ends and tops trimmed
• 5 pieces Shiitake mushrooms, dried (optional for extra flavor)
• 1 piece Kombu (dried kelp)
• 1 cup Soy sauce
• 0.25 cup Tamari (for a gluten-free option)
• 3 tablespoons Miso paste
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by blanching the bones to remove impurities. Place the bones in a large pot, cover them with water, and bring to a rapid boil. After 10 minutes, drain the water and rinse the bones under cold running water to remove any scum.

Step 2

In a clean large pot, combine the blanched bones, 10 cups of water, onion, garlic, and ginger. Bring to a boil over high heat.

Step 3

Reduce the heat to low and simmer for 2 hours, skimming any foam or impurities from the surface occasionally.

Step 4

After 2 hours, add the green onions, shiitake mushrooms, and kombu to the pot. Continue to simmer for another 2 hours, maintaining a gentle simmer without boiling.

Step 5

Remove the kombu after 30 minutes of simmering and discard it.

Step 6

After a total of 4 hours of simmering, strain the broth through a fine mesh strainer into another pot to remove all solids. Discard the solids.

Step 7

Return the strained broth to the pot. Stir in the soy sauce, tamari, miso paste, salt, and black pepper. Let the broth gently simmer for an additional hour to allow the flavors to meld together.

Step 8

Taste and adjust seasoning as needed, considering that the miso and soy sauce add a good amount of saltiness.

Step 9

Once done, remove the pot from heat. Let it cool slightly and serve the broth hot over your choice of cooked ramen noodles and favorite toppings like sliced chicken, soft-boiled eggs, nori, or fresh vegetables.

Step 10

Leftover broth can be stored in the refrigerator for up to 3 days or frozen for later use.

Nutrition Facts

Serving size	(4003.5g)

Amount per serving	% Daily Value*
Calories	1080.8

Total Fat 23.1g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 181.4mg	0%
Sodium 17639.2mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 14.7g
Protein 113.1g	0%

Vitamin D 770IU	0%
Calcium 2194.8mg	0%
Iron 14.0mg	0%
Potassium 3703.9mg	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: 18.5%

Protein: 40.3%

Carbs: 41.2%