Double-Creamy Ramen Broth: Rich And Flavorful Comfort In A Bowl

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Craving a soul-warming bowl of ramen but want to ditch the traditional salty broth? This creamy ramen broth recipe is your answer! Made with simple ingredients and packed with flavor, it’s perfect for a cozy night in or an impressive dinner party dish.

Here’s everything you need to know, from gathering ingredients to whipping up a pot of pure deliciousness:

Rich and Creamy Tonkotsu Ramen Broth Recipe
Rich and Creamy Tonkotsu Ramen Broth Recipe


(Makes about 4 servings)

1 tablespoon olive oil

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
  • 8 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste (white or yellow)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • Freshly ground black pepper, for garnish (optional)

  • Directions:

    1. Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Sear the Chicken: Increase the heat to medium-high. Add the chicken pieces to the pot and cook for 5-7 minutes per side, or until golden brown on all sides. Don’t worry about fully cooking the chicken through at this point.

    3. Build the Broth: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through.

    4. Enrich and Season: Remove the chicken pieces from the pot and set them aside. Using a slotted spoon, skim any excess fat from the broth surface. Stir in the heavy cream, whole milk, Parmesan cheese, soy sauce, miso paste, dried thyme, and black pepper.

    5. Simmer and Adjust: Bring the broth back to a simmer and cook for an additional 5 minutes, stirring occasionally. Taste the broth and adjust seasonings with salt and pepper as needed.

    6. Serve and Enjoy: Shred or chop the cooked chicken and return it to the pot. Ladle the creamy ramen broth into bowls and garnish with freshly ground black pepper, if desired. Serve immediately with your favorite ramen noodles, toppings, and vegetables.

    Optional Toppings:

    Sliced green onions

  • Soft-boiled eggs
  • Shredded nori seaweed
  • Roasted vegetables (broccoli, carrots, mushrooms)
  • Chashu pork (braised pork belly)
  • Kimchi

  • Tips:

    Feel free to adjust the amount of soy sauce and miso paste to achieve your desired level of saltiness.

  • For a richer broth, substitute heavy cream with whole milk and add a tablespoon of butter while simmering.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

  • Nutrition Facts (per serving)

    This is an approximate nutritional breakdown based on the ingredients listed. Actual values may vary.

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 150mg
  • Sodium: 1000mg (depending on sodium content in broth)
  • Carbohydrates: 20g
  • Protein: 40g

  • Conclusion

    This creamy ramen broth recipe offers a delicious twist on the classic comfort food. Packed with savory flavors and a rich texture, it’s easy to make and sure to impress. Experiment with different toppings and vegetables to create your perfect personalized ramen experience.


    1. Can I use vegetable broth instead of chicken broth?

    Absolutely! For a vegetarian option, simply substitute the chicken broth with your favorite low-sodium vegetable broth.

    2. How can I thicken the broth further?

    For an even creamier consistency, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the simmering broth and cook for a few minutes, until thickened to your desired consistency.

    3. What noodles should I use for ramen?

    Any type of ramen noodles will work well with this broth. Fresh ramen noodles from the refrigerated section offer the best texture, but dried ramen noodles are a readily available and convenient alternative.

    4. What are some other protein options for the ramen?