Easy Homemade Ramen Broth Recipe
Transform your next gathering with this mouthwatering Ramen Broth recipe. Create a build-your-own ramen party that will have your friends talking for weeks!
Servings: 6 Servings
Calories: 44kcal
Ingredients
- 1 inch fresh ginger root
- 3 cloves garlic peeled
- 8 cups mushroom or vegetable broth
- 4 tablespoons low sodium soy sauce
- 1 tablespoon mirin sweet cooking rice wine
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 three-ounce packages of dried ramen noodles seasoning packets discarded
Instructions
- Place the ginger root and garlic cloves inside the chopper attachment bowl of your cordless hand blender. Attach the hand blender and pulse on speed 5 until the garlic and ginger are finely chopped.
- Transfer the ginger and garlic to the bowl of the slow cooker.
- Add the broth, soy sauce, mirin, vinegar, and sesame oil.
- Set the heat to medium and let it simmer for up to eight hours, with a minimum of 2 hours.
- Add the dried ramen noodles to the broth and let them cook, covered, for thirty minutes until tender.
- Switch the 6-quart slow cooker to the "Keep Warm" setting and serve with your choice of toppings.
Notes
Storage Info:
Store the ramen broth in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the broth in freezer-safe containers or bags; it will keep well for up to 3 months. When ready to use, thaw it in the refrigerator overnight. Reheat the broth by transferring it to a pot and warming it over medium heat until hot. Avoid boiling to preserve the flavors.
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1670mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
