Whole30 Homemade Ramen Broth

Experience the ultimate comfort food makeover with this Whole30 Homemade Ramen Broth, a rich and aromatic base crafted to satisfy your noodle cravings while staying true to clean eating principles. This slow-simmered broth is infused with the deep, savory flavors of chicken thighs, shiitake mushrooms, and warming spices like star anise and ginger, all balanced perfectly with umami-packed coconut aminos and fish sauce. Loaded with wholesome, natural ingredients, it's perfect for creating a cozy, guilt-free ramen bowl. Whether you're following Whole30, paleo, or simply looking to elevate your soup game, this recipe promises a nourishing and flavorful broth that pairs beautifully with your favorite ramen toppings. Ready in just a few easy steps, this homemade broth can be enjoyed fresh or stored for meal prep perfection.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs
• 8 cups water
• 1 large yellow onion
• 6 cloves garlic cloves
• 2 inches ginger
• 2 large carrots
• 1 cup shiitake mushrooms
• 2 stalks green onions
• 0.25 cup coconut aminos
• 2 tablespoons fish sauce
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 leaves bay leaves
• 2 pieces star anise

Directions

Step 1

Rinse and pat dry the chicken thighs. Set aside.

Step 2

In a large stockpot, add the water and bring to a boil over high heat.

Step 3

Slice the yellow onion in half and peel off the outer layer. Smash the garlic cloves with the side of a knife and peel. Peel the ginger and slice it into 4-5 pieces.

Step 4

Add the chicken thighs, onion, garlic, ginger, and carrots to the boiling water.

Step 5

Reduce the heat to low, cover the pot, and let it simmer for about 1 hour to develop flavors.

Step 6

After 1 hour, skim off any impurities or foam that have risen to the surface.

Step 7

Add the shiitake mushrooms, green onions (lightly crushed with the back of a knife to release flavors), coconut aminos, fish sauce, sea salt, black pepper, bay leaves, and star anise.

Step 8

Continue to simmer, uncovered, for another 2 hours to deeply infuse the broth with all the flavors.

Step 9

Once fully cooked, carefully remove the chicken thighs and set them aside. They can be shredded and used as a topping in the ramen bowl.

Step 10

Strain the broth through a fine-mesh sieve or a cheesecloth-lined strainer into a large bowl or another pot, discarding the solids.

Step 11

Taste and adjust seasoning if necessary. Add more salt or coconut aminos if needed.

Step 12

Use immediately as a base for your ramen bowl or let cool completely before storing in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(3064.5g)

Amount per serving	% Daily Value*
Calories	1563.6

Total Fat 68.8g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 564mg	0%
Sodium 6575.4mg	0%
Total Carbohydrate 64.8g	0%
Dietary Fiber 12.2g	0%
Total Sugars 29.0g
Protein 166.3g	0%

Vitamin D 54.6IU	0%
Calcium 408.3mg	0%
Iron 11.7mg	0%
Potassium 2844.3mg	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: 40.1%

Protein: 43.1%

Carbs: 16.8%