Noodles & Rice
Homemade Shoyu, Miso & Tonkotsu Ramen: A Trio of Favorite Ramen Broths
Prep
30 min
Cook
300 min
Servings
4
Level
Medium
Explore three of the most popular types of ramen broth in one recipe: shoyu, a light and savory broth based on soy sauce; miso, a creamy broth rich with fermented flavor; and homemade tonkotsu-style broth, milky and savory from long-simmered chicken bones. Perfect for beginners who want to learn to tell apart the character of three iconic ramen broths without needing hard-to-find ingredients, and everything is guaranteed halal since it uses chicken/beef bone broth, not pork.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 kg Chicken bones (thigh/neck) or beef bones
- 300 grams Chicken feet (optional, for broth thickness)
- 2 Onions
- 8 cloves Garlic
- 3 cm piece Ginger
- 3 stalks Green onions
- 3 liters Water
- 150 ml Soy sauce (shoyu)
- 60 ml Halal mirin (a mix of lime juice + sugar, as a mirin substitute)
- 100 grams Miso paste (white or red miso, make sure it's alcohol-free)
- 200 ml Full-cream liquid milk (for the homemade tonkotsu-style version)
- 3 tbsp Sesame oil
- 2 tbsp Granulated sugar
- 1 tsp Salt
- 1 tsp Ground pepper
- 4 servings Fresh or dried ramen noodles
- 4 Ajitama eggs (soft-boiled eggs marinated in soy sauce)
- 200 grams Chashu (beef/chicken, boiled & roasted, thinly sliced)
- 4 sheets Nori (roasted seaweed)
- 100 grams Sweet corn kernels (optional)
- 100 grams Bean sprouts
- 3 tbsp Sliced green onions, for garnish
- 2 tbsp Fried garlic, for garnish
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👩🍳 Instructions
- 1 Boil the chicken/beef bones and chicken feet in boiling water for 5 minutes to remove impurities, then discard the first batch of water and rinse the bones until clean.
- 2 Place the cleaned bones into a large pot with 3 liters of fresh water. Add the halved onions, smashed garlic, ginger, and green onions.
- 3 Simmer over low heat for 4-6 hours without fully covering the pot, occasionally skimming off the foam that rises to the surface. The longer it simmers, the whiter and thicker the broth will become, just like authentic tonkotsu.
- 4 Once the broth is done, strain it and divide it into 3 equal portions to make three different types of broth.
- 5 For the SHOYU broth: mix 1 portion of the broth with soy sauce, halal mirin, sugar, and a little sesame oil. Bring to a brief boil, then adjust the seasoning until you get a balanced savory-sweet flavor.
- 6 For the MISO broth: mix 1 portion of the broth with miso paste that has been dissolved in a little hot broth (to prevent clumping), then add sesame oil and a bit of sugar. Stir well and cook briefly over low heat—don't let it come to a hard boil, so the miso flavor isn't lost.
- 7 For the homemade TONKOTSU-style broth: mix 1 portion of the broth with liquid milk, salt, and pepper. Cook over low heat while stirring until well combined and the broth looks creamy.
- 8 Cook the ramen noodles according to the package instructions until al dente, then drain well.
- 9 Prepare serving bowls and pour your chosen broth (shoyu/miso/tonkotsu) into the bottom of each bowl.
- 10 Add the cooked ramen noodles into the bowl with the broth.
- 11 Arrange the toppings over the noodles: halved ajitama eggs, sliced chashu, nori, sweet corn, and bean sprouts.
- 12 Sprinkle with sliced green onions and fried garlic. Serve immediately while hot.
💡 Tips
• For a more authentic tonkotsu broth, use chicken feet or beef bones that are high in collagen so the broth naturally becomes thicker and creamier without needing a lot of milk.
• Miso can easily lose its flavor if cooked too long over high heat, so always dissolve it in warm broth first and cook it briefly at the end.
• Make a large batch of broth and store it in the freezer in an airtight container—it will keep for up to 1 month, so you can make ramen anytime without having to simmer broth from scratch.
• For a more authentic flavor, add a little kombu (dried seaweed) while simmering the broth to boost the natural umami flavor.
📊 Nutrition Facts / serving
520 kkal
Calories (kcal)
28 gramg
Protein
22 gramg
Fat
48 gramg
Carbs
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