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Recipe

Best Ramen Broth (Chicken Shoyu)

A clear, deeply savory ramen broth with chicken, kombu, and a punchy soy-based tare. Cozy, balanced, and weeknight-friendly.

Author By Matt Campbell
4.8
A steaming bowl of shoyu ramen with clear amber broth, wavy noodles, sliced chicken, soft egg, scallions, and nori on a wooden table in warm kitchen lighting
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Let’s talk about the thing that makes ramen ramen. Not the noodles (important), not the egg (cute), not even the mountain of toppings (we love a costume). It’s the broth. The broth is the band. Everything else is just the lead singer being dramatic.

This is my go-to “best ramen broth” for real life: a chicken-dashi shoyu situation that tastes way fancier than it behaves. It’s clear and savory with that gentle ocean hum from kombu, plus a soy-forward seasoning base (tare) that makes you take a pause mid-slurp like, okay wow.

No 18-hour simmer. No specialty bones you have to negotiate for. Just accessible ingredients, clear steps, and a broth that makes your noodles feel like they’re living their best life.

Chicken wings, scallions, ginger, garlic, dried shiitake, kombu, soy sauce, mirin, and sesame oil arranged on a bright kitchen counter

Why It Works

  • Two-part flavor build: a clean chicken-dashi broth plus a simple shoyu tare so you can control salt and punch.
  • Clearer, cleaner broth: gentle simmer, skimming, and a quick strain for a bright, chintan-style finish. Optional blanch step if you want it extra tidy.
  • Big umami with pantry helpers: kombu and dried shiitake do a lot of heavy lifting without making it taste like “health food.”
  • Flexible: keep it classic, make it spicy, or turn it creamy with a swirl of tahini or sesame paste.

Pairs Well With

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Storage Tips

Fridge: Store strained broth and shoyu tare in separate airtight containers. Broth keeps 4 days. Tare keeps up to 2 weeks. Use clean utensils so you do not accidentally introduce mystery science.

Freeze: Freeze broth in 2-cup portions for up to 3 months. I like using freezer bags laid flat so they stack like little savory files.

Reheat: Warm broth gently until steaming. Avoid a rolling boil, which can dull the aroma and make the fat taste heavier.

Noodles tip: Always cook noodles fresh. Storing cooked noodles in broth is how you get mushy sadness.

Common Questions

What makes ramen broth taste so good?

It’s a combo of umami (kombu, dried shiitake, chicken), aromatics (ginger, garlic, scallion), and proper seasoning (tare). The tare is the secret lever. Your broth can be perfect, but without a good tare it will taste like tasty chicken soup instead of ramen.

What is tare, and do I really need it?

Tare is a concentrated seasoning base, usually soy (shoyu), salt (shio), or miso. You technically can salt the pot, but tare gives you that layered “ramen shop” depth. It also lets everyone season their own bowl.

Do I have to remove the kombu?

For the cleanest flavor, yes. Kombu can turn bitter or a little slippery if it simmers too long. I like pulling it once the pot is steaming and you see tiny bubbles around the edge, usually around 15 to 20 minutes. The broth keeps its ocean hum without getting weird about it.

Can I make this without kombu or shiitake?

You can, but you will lose some of the “why does this taste expensive” factor. If you must skip them, add a little extra soy in the tare and consider a tiny splash of fish sauce or a pinch of MSG if you use it.

How do I keep the broth clear?

Start with cold water, skim early, and simmer gently. A hard boil emulsifies fat and proteins into the liquid and turns it cloudy. If you want extra clarity, do the quick blanch option in the instructions.

Can I use rotisserie chicken?

Yes. Use the carcass and any skin for the broth. The flavor will be a bit more “roasty,” which is not a problem in my book.

Is this gluten-free?

Use a gluten-free tamari (not all tamari is gluten-free, so check the label) instead of soy sauce in the tare and double-check your mirin label. Choose gluten-free noodles. Also note that some chili crisps include wheat via soy sauce.

I didn’t go to culinary school, but I did spend a lot of time trying to recreate restaurant flavors with whatever my kitchen and budget could handle. Ramen was one of those “I wonder if…” projects that turned into a full-on habit. The first broths I made were either bland or aggressively salty, which is honestly a rite of passage. Once I started separating the broth from the seasoning with a tare, everything clicked. Now this is the one I make when it’s cold, I’m tired, and I still want dinner to feel like a small win.