How to Make Ramen Broth


Easy to make ramen broth from canned ingredients. Change this recipe up as you want to, add, subtract, multiply. Use fresh ingredients and homemade veggie broth for a higher quality broth.

Ramen noodle soup
Prep Time:
5 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 15 mins
4 servings


  • 1 tablespoon olive oil

  • 1 (8 ounce) jar mushroom stems and pieces, drained

  • 1 medium onion, coarsely chopped

  • 6 cups vegetable broth

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce


  1. Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.

  2. Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

Cook's Note:

Optional: Skim the veggies out if you do not want them left in the broth. I keep them in as toppings.

Nutrition Facts (per serving)

103 Calories
4g Fat
13g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 103
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Sodium 1185mg 52%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 3g
Vitamin C 2mg 10%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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