By Smriti Dey
November 16, 2025
The broth in ramen is what makes the dish what it is and gives it depth. It balances umami, salt, and richness, soaking into each strand of noodle. The stock that cooks slowly adds warmth and body, turning simple toppings into a comforting, unified meal that shows off the true essence of real ramen.
2 litres of water 1 onion, roughly chopped 1 garlic bulb, halved 1 thumb-sized piece of ginger, sliced 2 carrots, chopped 200 g chicken bones or vegetable trimmings 2 tbsp soy sauce 1 tbsp sesame oil 1 sheet kombu (optional) Salt, to taste
Put the water, bones, onion, garlic, ginger, and carrots in a big pot.
Heat until it comes to a rolling boil, then turn down the heat and let it simmer.
To get a clear broth, remove any foam. If you're using kombu, soy sauce, and sesame oil, add them now.
Let it simmer for two to three hours so the flavours can get stronger.
Carefully strain the broth and add salt before serving it hot over noodles or as a soup base.