Noodles & Rice
Shio, Miso & Tonkotsu-Style Ramen Broth Trio: Three Different Broths from One Base Stock
Prep
30 min
Cook
240 min
Servings
4
Level
Medium
This recipe is different from the usual classic ramen trio because it teaches you a practical trick for making ONE base chicken-bone stock that's then split into three different broth characters: shio, which is clear, salty, and fresh; miso, which is rich and savory; and tonkotsu-style, a creamy milk-broth version that's deeply savory. Perfect for anyone who wants to explore different ramen flavors without having to cook three separate broths from scratch. All ingredients are guaranteed halal, using chicken bones and beef bones in place of the pork bones typically used in authentic tonkotsu.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 kg Chicken bones (backs/necks)
- 500 grams Beef bones (marrow)
- 3 liters Water
- 3 inch piece Ginger, smashed
- 6 cloves Garlic, crushed
- 3 stalks Green onions, white parts only
- 1 Onion, halved
- 300 ml Full-cream liquid milk
- 4 tbsp Miso paste
- 5 tbsp Soy sauce (shoyu)
- 2 tsp Salt
- 3 tbsp Sesame oil
- 4 servings Fresh/dried ramen noodles
- 300 grams Chicken chashu or seasoned shredded chicken
- 4 Soft-boiled marinated eggs (ajitama)
- 200 grams Boiled sweet corn kernels
- 4 sheets Nori sheets
- 3 stalks Green onions, thinly sliced for garnish
- 3 tbsp Fried garlic
- 100 grams Menma (fermented bamboo shoots), optional
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👩🍳 Instructions
- 1 Boil the chicken bones and beef bones in boiling water for 5 minutes to remove impurities, then discard the water and rinse the bones until clean.
- 2 Place the cleaned bones into a large pot, pour in 3 liters of water, and add the ginger, garlic, green onion whites, and onion. Bring to a boil, then reduce the heat and simmer for 3-4 hours until the broth turns cloudy white and reduces by about a third. Skim off any foam that rises to the surface occasionally.
- 3 Strain the broth, discarding the bones and vegetables. Divide this base broth into 3 equal portions to make the 3 broth variations.
- 4 For the SHIO broth: heat 1/3 of the base broth, add 2 tbsp soy sauce, 1 tsp salt, and 1 tbsp sesame oil. Cook briefly and taste — it should be clear, fresh, salty, and light.
- 5 For the MISO broth: heat another 1/3 of the base broth. Dissolve 4 tbsp miso paste in a small amount of the hot broth first, then mix it back into the pot so it doesn't clump. Add 2 tbsp soy sauce and 1 tbsp sesame oil, stir well, and cook only briefly (don't let it boil too long, or the miso will turn bitter).
- 6 For the TONKOTSU-STYLE broth: heat the last 1/3 of the base broth, pour in 300 ml full-cream liquid milk, and add 1 tbsp soy sauce, 1 tsp salt, and 1 tbsp sesame oil. Cook over low heat, stirring, until the broth looks creamy and ivory-colored.
- 7 Cook the ramen noodles according to the package instructions until al dente, then drain and toss with a little sesame oil so they don't stick together.
- 8 Prepare 4 serving bowls. Arrange the ramen noodles in each bowl, then ladle one of the 3 hot broth variations over the top (you can make one bowl per variation if you want to try all three).
- 9 Finish with toppings: chicken chashu or shredded chicken, halved ajitama eggs, corn kernels, menma, nori, a sprinkle of green onions, and fried garlic. Serve immediately while hot.
💡 Tips
• Time-saving trick: one base broth is divided into three, so you don't need to cook separate stock from scratch for each flavor variation.
• The tonkotsu-style broth gets creamier if you boil it at a medium-high rolling boil (not just a simmer) from the start, so the fat and collagen from the bones emulsify perfectly with the water.
• Store leftover base broth in the fridge for up to 3 days, or freeze for up to 1 month, so you can simply reheat and season it however you like whenever you want.
• For a more flavorful chicken chashu, soak the cooked chicken in a mixture of soy sauce, sugar, and a little broth for at least 2 hours before serving.
📊 Nutrition Facts / serving
520 kkal
Calories (kcal)
28 gramg
Protein
22 gramg
Fat
48 gramg
Carbs
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