Supermarket Ramen Stock (Ramen Broth)
Supermarket Ramen Stock (Ramen Broth) is a medium Japanese recipe that serves 4. 40 calories per serving. Recipe by Regional Food Japan on YouTube.
Prep: 20 min | Cook: 3 hrs 55 min | Total: 4 hrs 45 min
Cost: $20.30 total, $5.07 per serving
Ingredients
- 680 g Pork Spare Ribs (bone‑in, cut into individual ribs)
- 225 g Pork Belly (cut into 2‑inch pieces for chashu later)
- 225 g Pork Chop (boneless, for chashu)
- 450 g Chicken Wings (whole, skin on)
- 200 g Chinese Cabbage (roughly chopped)
- 100 g Carrot (sliced into thin rounds)
- 30 g Ginger (sliced thin)
- 3 stalks Green Onion (roughly chopped, white and green parts)
- 150 g White Onion (roughly chopped)
- 10 g Kombu (Dried Kelp) (one small piece, wipe lightly with damp cloth)
- 5 L Water (cold, filtered)
Instructions
Blanch the Meat
Place pork spare ribs, pork belly, pork chop, and chicken wings in a large pot. Cover with cold water, bring to a rolling boil over high heat, then immediately turn off the heat.
Time: PT15M
Rinse and Remove Scum
Strain the meat into a colander, discard the hot water, and rinse the meat under running cold water. Rinse the pot as well to remove any residue.
Time: PT5M
Start the Stock
Return the rinsed meat to the clean pot, add fresh cold water to fully cover (about 5 L). Bring to a boil over high heat, then reduce to medium and skim off any scum that rises.
Time: PT1H10M
First Hour of Simmer
Maintain a gentle simmer for 1 hour. After the hour, carefully remove the pork belly and pork chop (chashu) with a slotted spoon, keeping them whole for later use.
Time: PT1H
Second Hour of Simmer
Continue simmering the remaining bones and chicken wings for another hour, keeping the heat at medium.
Time: PT1H
Add Aromatics and Kombu
Add the chopped Chinese cabbage, carrot slices, ginger, green onion, white onion, and the kombu piece to the pot. Stir briefly to ensure everything is submerged.
Time: PT5M
Simmer with Aromatics
Simmer the mixture for 90 minutes over medium heat, skimming any scum that appears. After the first 30 minutes, remove the kombu and discard it.
Time: PT1H30M
Strain and Cool
When the liquid has reduced to about one‑third of the original volume, remove all solids with a mesh strainer or ladle. Transfer the clear broth to a clean container and let it cool to room temperature.
Time: PT30M
Refrigerate Overnight
Cover the cooled broth and refrigerate overnight. This allows fat to solidify on the surface and flavors to meld. Before using, skim the solidified fat if a leaner broth is desired.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 40
- Protein
- 3 g
- Carbohydrates
- 2 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-friendly
Allergens: Fish (kombu), Poultry
Ingredient Substitutions
- Instead of Pork Spare Ribs: Pork back ribs, Beef short ribs
- Instead of Pork Belly: Pork shoulder, Pork butt
- Instead of Pork Chop: Pork loin, Chicken thigh
- Instead of Chicken Wings: Chicken backs, Chicken necks
- Instead of Chinese Cabbage: Napa cabbage, Savoy cabbage
- Instead of Carrot: Daikon radish, parsnip
- Instead of Ginger: Galangal
- Instead of Green Onion: Leek, shallot
- Instead of White Onion: Yellow onion
- Instead of Kombu (Dried Kelp): Dashi powder (use less)
Equipment Needed
- Large Deep Pot (minimum 6‑liter capacity)
- Mesh Strainer or Ladle
- Cutting Board
- Chef's Knife
- Measuring Cups/Scale (optional)
Critical Steps — Do Not Skip
- Blanch and rinse the meat thoroughly to eliminate scum and off‑flavors.
- Skim the surface regularly during the first two hours of simmering.
- Remove the kombu after 30 minutes to avoid a slimy texture.
Chef Tips from the Video
- Start with cold water; this extracts more collagen from bones, giving a richer mouthfeel.
- Use a wooden spoon to gently push down scum rather than breaking it up, which can cloud the broth.
- If you prefer a slightly sweeter broth, add a small piece of daikon radish with the vegetables.
Troubleshooting
Stock is cloudy or has a strong fishy smell.
Ensure the meat is thoroughly rinsed after the initial blanch and skim all scum during simmering. Remove kombu after 30 minutes to prevent it from breaking down.
The broth tastes too fatty or greasy.
After refrigerating, skim the solidified fat layer from the surface. For an even leaner broth, chill the stock in a shallow pan.
Insufficient flavor after simmering.
Add a little more kombu or a splash of soy sauce (if not avoiding gluten) and simmer an additional 15 minutes. Ensure the water level stayed high enough to cover ingredients.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Up to 2 months; freeze in portion‑sized bags or containers.
Room temperature: Do not store at room temperature; cool quickly and refrigerate.
Make-Ahead Tips
- The broth improves after a night in the fridge; make it a day ahead of your ramen bowl.
- Portion and freeze the stock in ice‑cube trays for quick use in soups and sauces.
Frequently Asked Questions
What is the cultural significance and history of ramen broth in Japanese cuisine?
Ramen broth, known as "shoyu" or "tonkotsu" depending on the style, evolved in early 20th‑century Japan as a cheap, hearty soup for laborers. Over decades it became a national comfort food, with regional variations reflecting local ingredients and tastes.
What are the traditional regional variations of ramen broth in Japan?
In Hokkaido, miso‑based broth with butter and corn is popular; Kyushu favors rich pork‑bone tonkotsu; Tokyo often uses a clear shoyu (soy‑sauce) base with chicken and pork; and Osaka is known for a slightly sweeter, soy‑rich broth. This recipe mimics a balanced shoyu‑style broth using supermarket ingredients.
How is ramen broth traditionally served in Japan?
The hot broth is ladled over freshly cooked ramen noodles, topped with chashu pork, soft‑boiled egg, nori, bamboo shoots, and green onions. It is served immediately while steaming, allowing the noodles to absorb the flavor.
What occasions or celebrations is ramen broth associated with in Japanese culture?
Ramen is a casual, everyday comfort food, but it is also enjoyed at festivals, late‑night gatherings, and as a quick meal after work. Special ramen events, such as "Ramen‑ya" openings, often showcase unique broth variations.
What makes this supermarket ramen stock special compared to traditional bone‑only broths?
By using pork spare ribs, pork belly, and chicken wings—cuts readily available at any grocery store—the recipe achieves deep umami and gelatin without requiring specialty bones. Kombu adds a subtle sea‑depth, while the short simmer times keep the process home‑cook friendly.
What are the authentic traditional ingredients for ramen broth versus acceptable substitutes?
Traditional ramen broth may include pork femur bones, chicken carcasses, dried sardines, and kombu. Acceptable substitutes used here are pork spare ribs (instead of femur bones) and chicken wings (instead of whole carcasses), which are easier to find and still provide rich flavor.
What other Japanese dishes pair well with this ramen stock?
The clear, umami‑rich broth works beautifully as a base for chashu‑don (pork bowl), oden simmering, or as a light soup for udon noodles. It can also be reduced to make a dipping sauce for tempura.
How does the YouTube channel Regional Food Japan specialize in cooking?
Regional Food Japan focuses on authentic Japanese home cooking, showcasing recipes that use ingredients found in typical supermarkets while preserving regional flavors and techniques.
What is the cooking philosophy and style of the YouTube channel Regional Food Japan?
The channel emphasizes practical, step‑by‑step tutorials that demystify classic Japanese dishes, prioritizing flavor balance, proper technique, and accessibility for home cooks worldwide.
What are the most common mistakes to avoid when making this ramen stock?
Common errors include skipping the initial blanch and rinse (causing a pungent smell), not skimming scum regularly (resulting in a cloudy broth), and leaving the kombu in too long (making the stock slimy). Follow the critical steps to ensure clarity and depth.
Why does this ramen stock recipe use pork spare ribs instead of pork bones?
Pork spare ribs contain meat and marrow around the bone, releasing both gelatin and flavorful meat juices, which create a rich broth without needing hard‑to‑find marrow bones. This makes the recipe more accessible while still delivering authentic umami.
Can I make this ramen stock ahead of time and how should I store it?
Yes. After cooling, refrigerate the broth overnight to let fat solidify and flavors meld. It can be kept in the fridge for up to 3 days or frozen for up to 2 months in airtight containers.
Last updated: August 20, 2026
