Ramen broth is beautifully versatile. Some are quick and easy, perfect for weeknight dinners, while others involve slow simmering to create the rich, complex flavors found in ramen shops in Japan. As a Japanese and lifelong ramen lover, I’m sharing the best ramen broth recipes, from beginner-friendly bases (including hacks!) to restaurant-quality broths you can master at home.
1. Shio Ramen Broth
This recipe features a crystal-clear golden broth made from simmered chicken and aromatic vegetables. The salt-based tare seasoning enhances the natural poultry flavors without overpowering them.
While it looks simple, the broth is incredibly rich in umami and easy to recreate at home.
2. Miso Ramen Broth
Featured Comment
This ramen recipe was so good! It was easy to make, too. The miso got it close to tasting like my favorite local restaurant ramen. I’ll definitely be making it this way from now on.
★★★★★
– Misty
This quick miso broth achieves deep creaminess using a clever hack to create a thick, restaurant-quality soup without simmering for hours.
I developed this to prove you can make a complex broth in just 15 minutes. Miso provides incredible umami, so my hack simply enhances that natural depth. It is the ultimate shortcut for a satisfying and savory ramen base.
3. Tan Tan Ramen Broth
Featured Comment
This was super easy and tasted phenomenal! I was curious about the peanut butter but it turned out delicious. I will be making this again.
★★★★★
– Morgan
This tan tan ramen broth is bold, creamy, and packed with chili heat and sesame richness. The base comes together fast, yet tastes layered and indulgent.
I find that making a spicy broth is actually much easier than a delicate one. You can create this pro-tasting soup in only 15 minutes at home.
4. Tonkotsu Ramen Broth (Hack)
Featured Comment
This was fantastic, thank you for the recipe. My family and I lived in Kyushu so we are very familiar with authentic tonkotsu ramen. I made the recipe for a casual dinner party and everyone asked for the recipe. Will be making it over and over again.
★★★★★
– Joyce
Just so you know, this is not real tonkotsu broth, and I want to be clear about that. But is that realistic to do at home? And the smell from boiling those bones can be incredibly intense.
What if you could achieve similar flavors in 10 minutes instead? I combine soy milk, lard, and savory seasonings to bypass the bone-simmering process entirely. Try it once with an open mind! This hack might just convince you.
5. Shoyu Ramen Broth
Featured Comment
I was surprised how good the result was.
★★★★★
– Ric
My shoyu broth combines dashi elements with chicken to create balanced umami. The tare comes from rendering chicken skin in lard, then reducing soy sauce with sake and mirin.
This recipe sits right in the middle of our difficulty scale. It is not as delicate as shio or as bold as miso. If you want a timeless classic, this is the broth to make.
6. Vegetarian Miso Ramen Broth
Featured Comment
A really great dish, and the most delicious broth I’ve tasted in Ramen. First class Yuto!
★★★★★
– Vincent
The broth turns creamy without meat by using soy milk and a spoon of peanut butter. Ground sesame and a touch of chili bean sauce make it nutty, spicy, and rich.
I developed this recipe to prove that plant-based ramen can have elite levels of umami. Miso paste is the perfect match for these ingredients because of its natural, bold flavor profile. This is my carefully designed broth that delivers a premium experience for every home cook.
7. Cold Spicy Ramen Broth
Featured Comment
This is your third recipe I’m trying and a third 5 star!!! So delicious! Thank you so much for another great recipe!
★★★★★
– Dee
This broth is chilled, creamy, and boldly spiced, built on sesame and chili. Cooling it sharpens the aroma and keeps the richness clean.
You might wonder if cold ramen broth actually works. I believe spicy flavors like Tantanmen are the perfect match for a chilled soup. It is a refreshing choice that I highly recommend for a hot summer day.
8. Taiwan Ramen Broth
Featured Comment
Just made a vegan version of this recipe… so goooood!!! Had to sub some things but it turned out amazing, thanks for this recipe!!!
★★★★★
– Daniela
This broth features a clear, soy sauce-based foundation with a bold garlic infusion.
This Nagoya-born style represents a different approach to spicy ramen entirely. Where tantanmen offers creamy comfort, Taiwan ramen delivers sharp, direct heat through clean dashi.
9. Cold Ramen Broth
This cold ramen broth is light, clean, and gently savory. It keeps the familiar structure of classic ramen soup, just fully chilled (even with ice cubes).
I recommend this for those who want a classic ramen taste in the summer. This chilled version is the ultimate way to enjoy a cool, savory meal.
10. Sugakiya Ramen Broth
I recreate this Nagoya regional broth using dashi stock enhanced with milk, lard, and light soy sauce.
I created this copycat recipe to celebrate Nagoya’s iconic regional flavors. Sugakiya is a deeply nostalgic taste for those of us born in Aichi Prefecture. This version captures that classic food-court magic perfectly in your own kitchen.
Leave a rating and a comment