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How to Make Ramen Broth from Scratch

Name: How to Make Ramen Broth from Scratch
Yield: 8
Ingredients: 4 pounds pork bones or chicken bones; 4 quarts cold water; 1 onion; 1 head garlic; 2-inch piece ginger; 2 green onions

Real ramen broth takes time — 12 to 24 hours of slow simmering bones, aromatics, and careful skimming. Start with pork bones for tonkotsu, chicken bones for paitan, or vegetables for a lighter base. The secret is maintaining a gentle simmer and skimming constantly in the first few hours to achieve that rich, cloudy broth that coats your spoon.

Total time: 12 hr 25 min
Hands-on: 25 min
Serves: 8
Difficulty: Medium

Ingredients

4 pounds pork bones or chicken bones
4 quarts cold water
1 onion
1 head garlic
2-inch piece ginger
2 green onions

Step by step

Prepare the bones. Use 4 pounds pork bones (neck, trotters, femur) or chicken bones (backs, necks, wings). Rinse under cold water for 10 minutes, then blanch in boiling water for 5 minutes. Drain and rinse again to remove impurities.
Start the base. Place bones in a large stock pot with 4 quarts cold water. Add 1 onion (quartered), 1 head garlic (halved), 2-inch piece ginger (sliced), and 2 green onions. Bring to a rolling boil.
Skim aggressively. For the first 2 hours, skim foam and impurities every 15 minutes. This step determines whether your broth will be clear or cloudy. Skip it for tonkotsu-style opacity.
Simmer long and low. Reduce to gentle simmer. Cover partially and cook 12-24 hours, adding hot water as needed to maintain level. The longer you go, the richer it gets.
Strain and season. Strain through fine mesh, then through cheesecloth for clarity. Season with miso, soy sauce, salt, or tare to taste. The broth should coat a spoon and taste rich enough to drink on its own.

Tips & troubleshooting

Never let the pot go dry — keep a kettle of hot water ready to top off
Freeze broth in ice cube trays for easy portioning and quick ramen fixes
The broth is ready when a spoon dipped in it comes out coated, not dripping
Cold broth should gel like loose jello — that means enough collagen extraction
Roast bones at 400°F for 30 minutes before simmering for deeper flavor

Variations

Tonkotsu Style. Keep at rolling boil for first 4-6 hours without skimming. The agitation breaks down collagen into gelatin, creating that signature creamy white color.
Chicken Paitan. Use all chicken bones and feet for extra gelatin. Simmer 8-12 hours for a lighter but still rich broth that gels when cold.
Vegetable Base. Kombu seaweed, shiitake mushrooms, onions, and garlic simmered 2-4 hours. Add miso and nutritional yeast for depth.
Double Soup Method. Make one light broth, one rich broth, then blend them. Professional ramen shops use this technique for complexity.

Questions

Why is my broth not gelatinous?: You need bones with more collagen — pig trotters, chicken feet, or beef knuckle bones. Also simmer longer at a gentle bubble, not a rolling boil.
How do I make the broth less greasy?: Chill the finished broth overnight. The fat will solidify on top and lift off easily with a spoon.
Can I speed up the process?: Pressure cooker cuts time to 3-4 hours, but you lose some control over texture and clarity. The slow method gives better results.
How long does homemade broth keep?: Refrigerated for 5 days, frozen for 3 months. Reheat gently and whisk to re-emulsify before serving.