By Shreya Sarpal
March 1, 2026
This ramen broth builds depth through roasting and slow simmering rather than shortcuts. The result is a smooth, savoury liquid that coats noodles evenly, delivering layered flavour without overpowering saltiness or heaviness.
1 tbsp sesame oil 1 halved onion 6 garlic cloves 1 inch sliced ginger 4 cups vegetable or chicken stock 2 tbsp soy sauce 1 tbsp miso paste 1 tsp sugar
Roast onion, garlic, and ginger until lightly charred and fragrant.
Heat sesame oil in a pot, add the roasted aromatics, and sauté briefly.
Pour in the stock and simmer uncovered for 30 minutes to concentrate the flavour.
Strain the broth and return the liquid to the pot.
Stir in soy sauce, miso, and sugar, warming gently without boiling.