Best Ramen Broth
A deeply flavorful homemade ramen broth built on chicken, shiitake mushrooms, bonito flakes, and white miso — rich, umami-packed, and ready in about an hour
60 minutes, 4 Servings
A deeply flavorful homemade ramen broth built on chicken, shiitake mushrooms, bonito flakes, and white miso — rich, umami-packed, and ready in about an hour
60 minutes, 4 Servings
Ingredients
Broth
| 1 Tbsp. | Toasted sesame oil |
| 4 | Garlic cloves, minced |
| 1 Tbsp. | Fresh ginger, grated |
| 6 cups | Low-sodium chicken broth |
| 1 oz. | Dried shiitake mushrooms |
| ½ oz. | Bonito flakes |
| 3 Tbsp. | White miso paste |
| 2 Tbsp. | Low-sodium soy sauce |
| 1 Tbsp. | Mirin |
| 1 tsp. | Rice wine vinegar |
Chicken
| 1 lb. | Boneless skinless chicken thighs |
| Salt and black pepper, to taste |
Noodles and Toppings
| 4 servings | Fresh or dried ramen noodles |
| 2 | Baby bok choy, halved lengthwise |
| 4 | Large eggs |
| 3 | Green onions, thinly sliced |
| 1 Tbsp. | Sesame seeds |
Preparation
Soft-Boil the Eggs
| 1. Bring a small saucepan of water to a boil over high heat. |
| 2. Gently lower eggs into the water and cook for exactly 7 minutes. |
| 3. Transfer eggs to a bowl of ice water and let cool for 5 minutes. |
| 4. Peel the eggs and set aside. |
Build the Broth
| 5. Heat sesame oil in a large pot over medium heat. |
| 6. Add garlic and ginger and cook, stirring, for 1 minute until fragrant. |
| 7. Season chicken thighs with salt and pepper. |
| 8. Add chicken broth, dried shiitake mushrooms, and chicken thighs to the pot. |
| 9. Bring to a boil over medium-high heat. |
| 10. Reduce heat to medium-low and simmer uncovered for 20 minutes. |
| 11. Remove chicken thighs from the pot and set aside on a cutting board. |
| 12. Remove shiitake mushrooms from the pot, slice them thinly, and set aside. |
| 13. Remove pot from heat, add bonito flakes, and steep for 5 minutes. |
| 14. Strain the broth through a fine mesh strainer into a clean pot and discard solids. |
| 15. Whisk miso paste, soy sauce, and mirin into the strained broth. |
| 16. Stir in rice wine vinegar and season with salt to taste. |
Finish and Serve
| 17. Shred or slice chicken thighs into bite-sized pieces. |
| 18. Cook ramen noodles according to package directions, then drain. |
| 19. Return broth to medium heat and add bok choy halves. |
| 20. Simmer for 2 minutes until bok choy is tender-crisp. |
| 21. Divide noodles evenly among four serving bowls. |
| 22. Ladle hot broth and bok choy over noodles. |
| 23. Top each bowl with shredded chicken, sliced mushrooms, and a halved soft-boiled egg. |
| 24. Garnish with sliced green onions and sesame seeds. |
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