Chicken Broth Ramen Recipe
By Jackson Hewitt
A clean, savory chicken broth (chintan-style) built from chicken wings and aromatics — lighter than a pork-based broth but still deeply flavorful. This is the broth that works for almost any ramen topping combination you have on hand.
Why You'll Love This Recipe
- A milder, more approachable broth than pork-based versions.
- Great starting point for building your own custom ramen bowl.
- Uses chicken wings, so it's an affordable from-scratch broth.
Ingredients Needed
- 3 lbs chicken wings and backs
- 1 onion, halved
- 4 cloves garlic, smashed
- 2 inches ginger, sliced
- 2 dried shiitake mushrooms
- 1 piece kombu (dried kelp), about 4 inches
- 12 cups water
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon salt, plus more to taste
How to Make Chicken Broth Ramen
- 1Rinse the chicken wings and backs under cold water. Place them in a large pot, cover with cold water, and bring to a boil for 3 minutes to remove impurities.
- 2Drain and rinse the chicken pieces well, then rinse out the pot.
- 3Return the chicken to the clean pot with the onion, garlic, ginger, shiitake mushrooms, and kombu. Add the 12 cups of water.
- 4Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface during the first 20 minutes.
- 5Simmer uncovered, without stirring too vigorously, for about 1.5 hours, until the broth is fragrant and golden.
- 6Strain the broth through a fine mesh sieve, discarding the solids (or reserve the chicken meat for another use, like toppings).
- 7Stir in the soy sauce, mirin, and salt, tasting and adjusting the seasoning.
- 8Serve hot over cooked ramen noodles with your favorite toppings.
What to Add
Make it your own — here are a few ways to customize this bowl.
Toppings
Shredded chicken (from the broth), a soft-boiled egg, corn, scallions, and menma (fermented bamboo shoots) are classic.
Richer body
Simmer a few chicken feet alongside the wings for extra collagen and a fuller mouthfeel.
Umami boost
A splash of the kombu's soaking liquid or a small piece of dried bonito (katsuobushi) added in the last 10 minutes deepens the broth.
Heat
White pepper or a drizzle of chili oil brightens up this milder broth nicely.
Reviews
Hannah G.
June 3, 2026Such a clean, comforting broth. The kombu soaking step really adds a nice umami layer.
Patrick N.
May 16, 2026Good base recipe. I added the chicken feet tip for extra body and it was noticeably richer.
Lauren V.
April 1, 2026This is now my house broth recipe. Simple ingredients, big flavor.
Printable Recipe Card
Chicken Broth Ramen
4.5 from 72 reviews
A clean, savory chicken broth (chintan-style) built from chicken wings and aromatics — lighter than a pork-based broth but still deeply flavorful. This is the broth that works for almost any ramen topping combination you have on hand.
Ingredients
- 3 lbs chicken wings and backs
- 1 onion, halved
- 4 cloves garlic, smashed
- 2 inches ginger, sliced
- 2 dried shiitake mushrooms
- 1 piece kombu (dried kelp), about 4 inches
- 12 cups water
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon salt, plus more to taste
Instructions
- 1Rinse the chicken wings and backs under cold water. Place them in a large pot, cover with cold water, and bring to a boil for 3 minutes to remove impurities.
- 2Drain and rinse the chicken pieces well, then rinse out the pot.
- 3Return the chicken to the clean pot with the onion, garlic, ginger, shiitake mushrooms, and kombu. Add the 12 cups of water.
- 4Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface during the first 20 minutes.
- 5Simmer uncovered, without stirring too vigorously, for about 1.5 hours, until the broth is fragrant and golden.
- 6Strain the broth through a fine mesh sieve, discarding the solids (or reserve the chicken meat for another use, like toppings).
- 7Stir in the soy sauce, mirin, and salt, tasting and adjusting the seasoning.
- 8Serve hot over cooked ramen noodles with your favorite toppings.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.