Do Ramen Restaurants Make Their Broth From Scratch?

In our The Story of Ramen cooking classes, one of the most frequently asked questions is whether ramen restaurants actually spend hours and hours boiling (or simmering) their broths. It's a valid question, especially when our traditional approach calls for boiling pork tonkotsu bones for 11-13 hours and simmering our vegetarian broth for 3-5 hours. The truth is, while extended preparation is the hallmark of traditional ramen, the modern ramen landscape is more complex.

The Allure of Concentrated Broth

For many restaurants, especially those in high-traffic urban areas, time is money. Preparing a traditional tonkotsu broth from scratch is a labor-intensive process that requires significant space, time, and attention. This has led to the rise of ramen broth concentrates—a traditional Japanese product that offers a quick and easy solution. Concentrates are a convenient way for restaurants and individuals to achieve a flavorful, authentic-tasting broth in minutes, not hours. If you taste test the concentrates beside more traditional broths, it may be tough to tell which is which. Some of that are that good! Others, maybe not as good. 

The Art of Traditional Boiling or Simmering

High-end ramen shops, however, often build their reputation on the quality of their broth. They proudly boast of their long boiling or simmering times and unique ingredient combinations.  The goal of this extended boiling, especially for tonkotsu, is to break down collagen and marrow from the bones, creating a creamy, opaque, and deeply flavorful emulsion. This process is an art form, involving careful blanching of bones, continuous skimming of impurities, and precise timing to achieve the perfect texture and flavor profile.  In The Story of Ramen's Advanced Workshop, we teach a process that takes a total of 9-16 hours for pork tonkotsu. Always a sure fire talker among the class guests! Book your two-hour noodles class or four-hour advanced work ship HERE.

The Role of Tare

Ramen broth typically consists of two main components: the "stock" and the concentrated seasoning or tare. Even in shops that create their own stock from scratch, the tare is a crucial element. This salty, flavorful base is added to the bowl before the hot stock to give the ramen its final, bold flavor profile, whether it's shoyu (soy sauce), shio (salt), or miso. The use of a tare is a common practice that should not be confused with using a pre-made concentrated broth. In concentrates, both stock and tare are condensed with only water added to the mix. In our more traditional approach, we put both the stock and tare into the bowls separately. Guests in all of our classes learn this.

The Challenge of Identifying Authenticity

It's challenging for the average diner to definitively know whether a restaurant uses a concentrate without seeing their kitchen. However, some aficionados suggest looking for clues. A truly traditional, long-simmered broth often has a specific richness and depth that can be difficult to replicate with a concentrate. Signs of careful preparation might include a rich, velvety texture that coats the noodles and a flavor that feels both rich and complex but nuanced at the same time.

Ultimately, the choice between traditional simmering and a concentrate often comes down to a restaurant's philosophy and business model. While a concentrate can deliver a tasty, authentic-feeling bowl, the unmatched depth and velvety texture of a broth born from 12+ hours of boiling or hours of simmering is what sets truly exceptional ramen apart. For those who want to master the craft and taste the difference for themselves, there's no substitute for the patience and hard work of making a traditional broth from scratch.