Easy Homemade Ramen Broth Recipe

Ingredients

• 2.5 cm (1 inch)fresh ginger root
• 3 clovesgarlic, peeled
• 1.9 litres (8 cups)mushroom or vegetable broth
• 60 ml (4 tablespoons)low-sodium soy sauce
• 15 ml (1 tablespoon)mirin (sweet cooking rice wine)
• 30 ml (2 tablespoons)rice wine vinegar
• 10 ml (2 teaspoons)sesame oil
• 3 packages, 85 g (3 oz) eachdried ramen noodles, seasoning packets discarded

Instructions

1. 1

   Chop aromatics

   Put the ginger and peeled garlic in the chopper attachment bowl of a cordless hand blender. Attach the blender and pulse at speed 5 until finely chopped.

2. 2

   Add aromatics

   Transfer the chopped ginger and garlic to the slow cooker.

3. 3

   Mix the broth

   Add the broth, soy sauce, mirin, rice wine vinegar and sesame oil.

4. 4

   Simmer gently

   Set the slow cooker to medium and simmer for at least 2 hours, and for up to 8 hours.

5. 5

   Cook the noodles

   Add the dried ramen noodles to the broth. Cover and cook for 30 minutes, until the noodles are tender.

6. 6

   Keep warm

   Switch the 6-quart slow cooker to Keep Warm and serve with your choice of toppings.

What is ramen broth?

Ramen is a Japanese noodle soup with roots in Chinese wheat-noodle dishes, and its broth is the savoury liquid that brings the bowl together. This version takes a simple, Asian-inspired route, using vegetable or mushroom broth with soy, mirin, ginger and garlic.

A slow cooker gives the aromatics time to flavour the broth with little attention needed. The noodles cook directly in the broth at the end, making this a convenient option for serving a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 44 calories, 1g protein, 7g carbs, 1g fat.

Most of the carbohydrates in a serving come from the ramen noodles; the broth and seasonings contribute comparatively little. Sesame oil supplies most of the fat, while the broth and soy provide only a small amount of protein. Add a protein-rich topping and vegetables to balance the bowl.

Building the flavour

Ginger and garlic: chopping them finely helps their flavour spread through the broth as it simmers. A chopper attachment is used in the method, but the pieces can also be finely chopped by hand.

Seasonings: soy sauce brings salt and savouriness, while mirin adds sweetness and rice wine vinegar gives a bright edge. Sesame oil adds a toasted aroma, so measure it rather than pouring freely.

Let the broth simmer

Slow cooking: the method calls for medium heat and a simmer lasting at least 2 hours, with an upper limit of 8 hours. Keep the lid on while it cooks to retain heat and liquid.

Getting tender noodles

Noodle timing: add the dried noodles to the broth and cook them covered for 30 minutes, as directed. Check that they are tender before serving, since noodle thickness and brand can affect how quickly they soften.

For a build-your-own meal, keep in mind that cooking the noodles in the pot means they will continue to absorb broth as they stand.

Make it a ramen spread

Toppings: offer bowls of your preferred additions so everyone can finish their own serving. Keep them ready before the noodles are done, as the recipe moves straight from cooking to serving.

Serving and balance

The broth is a light base, and the noodles provide most of the meal's carbohydrate. To make a more complete bowl, serve with a protein-rich topping and vegetables, while keeping the broth and noodles as the core of the dish.

Recipe notes & tips

• Discard the ramen seasoning packets so the broth is flavoured only by the ingredients listed.
• Chop the ginger and garlic finely for an even distribution through the broth.
• Measure the soy sauce and vinegar before adding them so their salty and sharp flavours stay balanced.
• Have your chosen toppings ready before the noodles finish cooking.
• Check the noodles for tenderness at the end of the 30-minute cooking time.

Variations

• Choose mushroom broth: use it instead of vegetable broth for a deeper savoury flavour.
• Add vegetables: serve the broth with prepared vegetables as extra toppings.
• Include protein: top each bowl with your preferred cooked protein.
• Adjust the tang: reduce the rice wine vinegar slightly for a milder broth.
• Boost the sesame: finish bowls with a small drizzle of sesame oil.

Common mistakes to avoid

• Leaving in the seasoning packets: discard them so they do not overpower the broth.
• Adding noodles too early: wait until the broth has simmered, then cook the noodles for the specified 30 minutes.
• Skipping the tenderness check: test a noodle before serving and allow more cooking if needed.
• Using too much sesame oil: measure the stated amount to keep its toasted flavour in balance.
• Forgetting the lid: cover the slow cooker during simmering and noodle cooking as directed.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently until piping hot; the noodles may absorb broth and soften further during storage.

Frequently asked questions