Chicken Broth Ramen Recipe

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.

• 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

1. 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.
2. 2Drain and rinse the chicken pieces well, then rinse out the pot.
3. 3Return the chicken to the clean pot with the onion, garlic, ginger, shiitake mushrooms, and kombu. Add the 12 cups of water.
4. 4Bring to a boil, then reduce to a gentle simmer. Skim any foam from the surface during the first 20 minutes.
5. 5Simmer uncovered, without stirring too vigorously, for about 1.5 hours, until the broth is fragrant and golden.
6. 6Strain the broth through a fine mesh sieve, discarding the solids (or reserve the chicken meat for another use, like toppings).
7. 7Stir in the soy sauce, mirin, and salt, tasting and adjusting the seasoning.
8. 8Serve hot over cooked ramen noodles with your favorite toppings.