How long does ramen broth last in the fridge?

The best ramen broth recipe results in a liquid that stays fresh for about 3 to 4 days in the refrigerator. Because of the high gelatin content, it will turn into a thick jelly when cold. This is a sign of high quality. For longer storage, you can freeze the broth in airtight containers for up to 3 months.

I use instead of mirin for an alcohol-free broth?

To keep your best ramen broth recipe alcohol-free, substitute mirin with a mixture of water and sugar, or a splash of white grape juice mixed with a little lemon juice. This provides the necessary sweetness and acidity that helps balance the salty soy sauce in your Tare seasoning.

Why is my broth bitter?

Bitterness usually comes from two things: leaving the kombu in the boiling water for too long or not cleaning the bones properly at the start. Make sure you remove the kelp before the water reaches a heavy boil and always perform the initial 10-minute "par-boil" to remove impurities from the bones.

Can I make the best ramen broth recipe in a pressure cooker?

Yes, a pressure cooker can significantly shorten the time required. You can achieve a decent extraction in about 2 to 3 hours. However, the rolling boil required for a creamy Paitan style still usually requires an open-pot boil after the pressure is released to achieve the proper emulsification of fats. What can

The Best Ramen Broth Recipe: Creamy & Clear Professional

Description

A professional-grade ramen broth focused on collagen extraction and umami balance. This recipe uses a blend of chicken and beef bones for a rich, viscous texture without using pork products or alcohol.

Ingredients

Scale

2 lbs Chicken carcasses and wings
2 lbs Beef marrow or neck bones
1 large Yellow onion, halved with skin on
1 head of Garlic, halved crosswise
4 inches Fresh ginger, sliced into thick rounds
1 bunch Green onions, white and green parts
2 sheets Kombu (dried kelp)
6 Dried shiitake mushrooms
1 gallon Filtered water
1/4 cup Soy sauce (alcohol-free)
2 tsp Sea salt

Instructions

Step 1: Blanch Bones – Place chicken and beef bones in cold water, bring to a boil for 10 minutes, then drain and rinse thoroughly.
Step 2: Char Aromatics – Sear the onion, ginger, and garlic in a dry pan until the surfaces are deeply blackened.
Step 3: Combine Ingredients – Place rinsed bones, charred aromatics, and dried mushrooms into a clean 12-quart stockpot.
Step 4: Initial Simmer – Fill the pot with 1 gallon of water and bring to a gentle boil over high heat.
Step 5: Skim Impurities – Reduce heat to low and use a fine skimmer to remove any gray foam that rises to the surface.
Step 6: Long Simmer – Cover and maintain a steady simmer for 10 to 12 hours to break down collagen into gelatin.
Step 7: Add Kombu – Submerge the kombu sheets into the liquid during the final 30 minutes of the simmering process.
Step 8: Strain Broth – Pour the mixture through a fine-mesh sieve into a large heat-proof container, discarding all solids.
Step 9: Final Seasoning – Stir in the soy sauce and sea salt while the broth is still hot to achieve the perfect umami balance.

Notes

For a clearer broth, ensure the liquid never reaches a rolling boil after the initial blanching phase. Cooling the broth overnight will further concentrate the gelatinous texture.

Prep Time: 30 minutes
Cook Time: 12 hours
Category: Soup
Method: Simmering
Cuisine: Japanese

Nutrition

Serving Size: 2 cups
Calories: 285 kcal
Sugar: 2g
Sodium: 1150mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 5g
Fiber: 1g
Protein: 32g
Cholesterol: 55mg

Keywords: ramen broth, bone broth, umami, chicken ramen, beef ramen, pork-free ramen