Basic Clear Ramen Broth (Double Stock Method)
Basic Clear Ramen Broth (Double Stock Method) is a medium Japanese recipe that serves 12. 120 calories per serving. Recipe by Adam Liaw on YouTube.
Prep: 45 min | Cook: 5 hrs | Total: 6 hrs 30 min
Cost: $26.70 total, $2.23 per serving
Ingredients
- 500 g Pork Neck Bones (cut in half to expose marrow)
- 700 g Pork Trotters (ask butcher to split in half)
- 1.5 kg Whole Chicken (older, 45‑50 days) (use whole bird for maximum flavor; can be carcass only)
- 200 g Chicken Feet (trim nails; rinse well)
- 2 heads Garlic (halved, skin left on)
- 1 large Brown Onion (cut in half, skin left on for light color)
- 100 g Ginger (thick slices, unpeeled)
- 1 large Carrot (thick slices, unpeeled)
- 2 stalks Spring Onion (or Leek) (cut into 5‑cm pieces)
- 15 g Kombu (dried kelp) (wipe lightly, do not rinse)
- 5 pieces Dried Shiitake Mushrooms (reconstitute in water, keep soaking liquid for extra flavor)
- 20 g Katsuobushi (Dried Bonito Flakes) (optional, adds depth)
- 12 L Cold Water (9 L for meat stock, 3 L for kombu dashi)
Instructions
Prepare Bones and Meats
Ask the butcher to split pork neck bones and trotters in half. Rinse pork bones, trotters, chicken, and chicken feet under cold water. Trim the nails off each chicken foot.
Time: PT15M
Prep Aromatics
Halve the brown onion and garlic heads, leaving skins on. Slice ginger into thick pieces. Cut carrot into thick rounds. Cut spring onions (or leeks) into 5‑cm lengths.
Time: PT10M
Start Meat Stock
Place the pork neck, trotters, chicken, chicken feet, garlic, onion, ginger, carrot, and spring onion into the large stockpot. Add 9 L of cold water. Using the metal ruler, ensure the water level is about 6.5 cm below the pot rim.
Time: PT15M
Bring Meat Stock to Low Simmer
Heat the pot over medium‑high heat, slowly bringing the liquid to a very low simmer (just a few bubbles breaking the surface). Skim any scum that rises with a fine‑mesh strainer.
Time: PT15M
Simmer Meat Stock
Reduce heat to keep a gentle simmer and cook for 2 hours. Continue to skim occasional foam.
Time: PT2H
Prepare Kombu Dashi (Seafood Stock)
In a separate pot, combine 3 L of cold water with the kombu. Heat very slowly, keeping temperature between 60‑85 °C for about 1 hour 30 minutes. Do not let the kombu boil.
Time: PT1H30M
Temperature: 60-85°C
Finish Kombu Dashi
When the water is just about to boil, remove the kombu. Bring the liquid to a rapid boil, add dried shiitake mushrooms and katsuobushi, stir for 2 seconds, then turn off heat and let steep for 30 minutes.
Time: PT5M
Temperature: 100°C
Add Vegetables to Meat Stock
After the initial 2‑hour simmer, add the remaining carrot, onion, ginger, and spring onion pieces to the meat stock. Continue to simmer gently for another 2 hours.
Time: PT2H
Strain Both Stocks
Place a fine‑mesh strainer (lined with cheesecloth if you prefer extra clarity) over a large bowl. Pour the meat stock through, pressing the solids gently to extract remaining liquid. Repeat with the kombu dashi.
Time: PT15M
Combine and Cool
Mix the strained meat stock and kombu dashi together in a clean container. Let the broth cool to room temperature, then refrigerate or freeze.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Dairy‑free, Paleo‑friendly (if omitting soy‑based substitutes)
Allergens: Fish (bonito flakes, dried seafood), Shellfish (if using dried prawns or scallops)
Ingredient Substitutions
- Instead of Pork Neck Bones: Pork shoulder bones, Pork back ribs
- Instead of Pork Trotters: Pork hocks, Pork shank
- Instead of Whole Chicken (older, 45‑50 days): Chicken carcass, Chicken backs
- Instead of Chicken Feet: Chicken wings, Additional pork trotters
- Instead of Garlic: Garlic cloves (more quantity)
- Instead of Brown Onion: Yellow onion
- Instead of Ginger: Fresh galangal
- Instead of Carrot: Daikon radish
- Instead of Spring Onion (or Leek): Leek
- Instead of Kombu (dried kelp): Other dried kelp varieties
- Instead of Dried Shiitake Mushrooms: Dried porcini, Fresh shiitake (use more)
- Instead of Katsuobushi (Dried Bonito Flakes): Fish sauce (small amount)
Equipment Needed
- Large Stockpot (15 L capacity)
- Metal Ruler
- Kitchen Scale
- Fine‑mesh Strainer
- Cheesecloth or Muslin (optional)
- Sharp Chef’s Knife
- Cutting Board
- Timer
- Ladle (optional)
Critical Steps — Do Not Skip
- Maintain a low simmer for the meat stock to keep the broth clear.
- Do not boil kombu; extract at 60‑85 °C for optimal umami.
- Skim scum regularly to prevent cloudiness.
- Use a metal ruler to monitor water level and evaporation.
Chef Tips from the Video
- Use older chickens (45‑50 days) for richer collagen extraction.
- Measure water level with a metal ruler; note the drop in centimeters to gauge evaporation.
- Press the strained stock through a cheesecloth for a silkier mouthfeel without sacrificing flavor.
- Keep the kombu in cold water overnight for an even deeper umami if you have time.
Troubleshooting
Broth turns cloudy
Reduce the heat to a low simmer; avoid vigorous boiling. Skim all scum promptly and do not over‑press the solids when straining.
Flavor is weak
Extend the simmer time by 30‑60 minutes or add more aromatics (extra ginger, garlic). Ensure bones are cut to expose marrow.
Broth is too salty
Dilute with additional cold water and re‑heat gently. Adjust seasoning later when assembling the final ramen bowl.
Storage
Refrigerator: Cool broth in airtight containers for up to 4 days.
Freezer: Freeze in 1‑L portions for up to 2 months.
Room temperature: Do not store at room temperature; broth is perishable.
Make-Ahead Tips
- Prepare the double stock in bulk and freeze in 1‑L bags; thaw overnight in the fridge before use.
- The kombu dashi can be made a day ahead; keep it refrigerated and add to the meat stock when ready.
Frequently Asked Questions
What is the cultural significance and history of ramen broth in Japanese cuisine?
Ramen broth, or "shoyu," "shio," and "tonkotsu" varieties, evolved in early 20th‑century Japan as a fusion of Chinese wheat‑noodle soups and Japanese flavorings. It became a post‑war staple, symbolizing comfort and regional identity, with each prefecture developing its own signature broth style.
What are the traditional regional variations of clear ramen broth in Japan?
Clear broths, known as "shio" (salt) or "torigara" (chicken) styles, are common in Hokkaido and Kyushu. Hokkaido often adds kombu and dried sardines for marine depth, while Kyushu may incorporate pork back‑bone and a light soy finish.
How is a clear ramen broth traditionally served in Japan?
A clear ramen broth is ladled over alkaline noodles, then topped with chashu pork, seasoned egg, nori, and sliced green onions. It is usually enjoyed hot, straight from the kitchen, often accompanied by a side of pickled ginger.
What occasions or celebrations is clear ramen broth traditionally associated with in Japanese culture?
Ramen, including clear broth versions, is a popular comfort food for everyday meals, but it is also served at festivals, late‑night street stalls, and as a warming dish during winter gatherings and university dormitory meals.
How does clear ramen broth fit into the broader Japanese noodle tradition?
Clear broth showcases the Japanese culinary principle of "umami" – the subtle, savory taste derived from kombu, bonito, and bone collagen. It complements the chewy texture of alkaline ramen noodles, highlighting the balance of broth, noodle, and toppings that defines Japanese noodle dishes.
What are the authentic traditional ingredients for clear ramen broth versus acceptable substitutes?
Traditional ingredients include pork neck bones, chicken carcass, kombu, dried shiitake, and katsuobushi. Acceptable substitutes are pork shoulder bones for neck, chicken wings for feet, dried kelp from other regions, and dried porcini mushrooms in place of shiitake.
What other Japanese dishes pair well with this clear ramen broth?
Clear ramen broth pairs beautifully with gyoza dumplings, agedashi tofu, and Japanese pickles (tsukemono). It also works as a base for chashu‑topped ramen or as a light soup for a multi‑course kaiseki meal.
What makes this clear ramen broth special or unique in Japanese cuisine?
The double‑stock method separates meat‑derived richness from delicate kombu umami, allowing precise control over flavor balance and clarity. This technique yields a broth that is both silky and crystal‑clear, a hallmark of high‑quality ramen shops.
What are the most common mistakes to avoid when making clear ramen broth at home?
Common errors include boiling the broth too hard, which emulsifies fat and clouds the stock; neglecting to skim scum; and over‑steeping kombu or bonito, which adds bitterness. Maintaining a low simmer and timely skimming are key.
Why does this ramen broth recipe use a low simmer instead of a rapid boil?
A low simmer extracts collagen and flavor without breaking down fat into emulsified particles that cloud the broth. It also prevents the delicate kombu and bonito aromatics from becoming bitter, preserving a clean, clear appearance.
Can I make this clear ramen broth ahead of time and how should I store it?
Yes, the broth can be prepared up to two days ahead and refrigerated, or frozen in 1‑L portions for up to two months. Cool it quickly, skim any solidified fat, and store in airtight containers.
What texture and appearance should I look for when the clear ramen broth is finished?
The finished broth should be crystal‑clear with a faint amber hue, free of cloudiness or floating particles. It should feel silky on the palate, with a balanced umami depth and a light, clean mouthfeel.
What does the YouTube channel Adam Liaw specialize in?
The YouTube channel Adam Liaw focuses on exploring global cuisines, teaching cooking fundamentals, and breaking down complex dishes into approachable techniques for home cooks.
How does the YouTube channel Adam Liaw's approach to Japanese ramen differ from other cooking channels?
Adam Liaw emphasizes the scientific reasoning behind each step—such as measuring water levels with a metal ruler and using a double‑stock method—while many other channels present ramen broth as a single‑pot shortcut. His method gives home cooks precise control over flavor and clarity.
Last updated: August 21, 2026
