Many people have a packet of ramen in their cupboard, and this provides them with a quick and easy meal when they are hungry.
The broth that is left over from the noodles is usually poured down the drain as it is not considered to be very appetizing once all of the noodles have been eaten.
However, there are always options available to reuse this leftover broth.
It can be used to make a simple and comforting soup, or it can be incorporated into a more complex meal such as ramen burgers.
And in this post, I will walk you through these two options.
Ramen broth soup
Pour the broth back into the pan and heat gently until warm.
Add some chopped spring onions for extra flavor if desired.
Season with salt and pepper before serving in bowls with crusty bread on the side, or alternatively with a sprinkling of dried chili flakes or coriander leaves.
To give your broth a Thai twist, try adding ingredients such as sliced red peppers, mushrooms, baby corn, and spoonfuls of peanut butter.
For an Italian twist add asparagus tips, finely chopped tomatoes, and grated Parmesan.
To create a Chinese-style broth, pour in some soy sauce and garnish with shredded spring onions and chopped coriander leaves.
Alternatively, the broth can be used to make ramen burgers.
First, boil some eggs then chop them into small pieces after they have cooled down enough to handle them without burning yourself.
Flavor these using salt and pepper, then mix with 100g of cooked beef mince.
Season this mixture further before spooning it over two slices of bread that have been spread with teriyaki sauce or honey mustard dressing.
Make sure that you press down firmly, then use your hands to mash everything together until one solid burger forms – tidy up edges if necessary by patting them down.
Put your burger patties on the grill of a barbecue or under a hot grill for several minutes on each side, making sure that they are properly cooked through.
Serve with rice and vegetables on the side, if desired.
You can try using leaves of iceberg lettuce instead of bread to make these burgers healthier.
A quick note
A quick note when using leftover ramen broth is the preference of your family members where things like sodium content are concerned.
If you know certain people in your household do not care for salty foods then it is best not to use the full amount of seasonings originally included with your meal or else your broth may be too flavorful or “salty” tasting for their liking.
This will avoid wasting food while still allowing you to use your broth effectively.
What is ramen broth made of?
Ramen broth has the stock as its major part.
The stock is a combination of animal-based broth (made from chicken, pork, beef, or a combination of all three) and a fish-based stock called dashi.
What is miso ramen broth made of?
The broth is made from miso, vegetables, chicken stock, ground pork.
It’s thick and rich.
The noodles should be fresh and golden yellow when they’re cooked correctly.
Is ramen broth bad for you?
Instant ramen is not that healthy.
The broth of instant ramen, which is made of seasoning packets, makes it unhealthy.
There is nothing wrong with drinking ramen broth that is digestible and safe.
But it tastes worse than freshly cooked soup.
Why is ramen broth creamy?
Ramen broth is creamy because the fat from the stock is removed and at the last minute, they add back in some fat which makes it rich and gives it a good texture.
By whisking in small bits of minced fatback, it creates an emulsion of soup and fat, so the soup isn’t greasy. (source)
What does miso ramen broth taste like?
Miso ramen broth is salty and meaty with a slightly thick texture.
It is made from fermented soybeans and has a tangy flavor. (source)
Is tonkotsu ramen broth healthy?
Yes, the umami flavor of tonkotsu tastes good, and bone broths such as this have numerous health benefits.
The collagen from the bone is said to help with digestive lining, aid in overcoming food allergies, improve joint health, and boost the immune system.
Is ramen broth unhealthy?
The amount of sodium in the ramen will vary, but it is not good for you.
It is bad for your heart because it has a lot of sodium.
So, don’t eat it way too often. (source)
Why is ramen broth white?
Ramen broth is white because of the marrow and collagen in the pork bones.
If you don’t use ribs or neck bones, your soup won’t be as rich or colorful.
Don’t forget to add salted pork fat for flavor. (source)
What are the different types of ramen broth?
There are three main types of ramen: shoyu, miso, and shio.
Japan’s most popular ramens are the shrimp flavor.
Shoyu Ramen is soy sauce flavored.
Shio Ramen is salt flavored.
Miso Ramen has a bean paste flavor.
What is tonkotsu ramen broth made of?
Tonkotsu ramen is a Japanese noodle soup made with pork bone broth.
This means the soup is made with water and pork bones that have been cooked together until the collagen in the connective tissue turns into gelatin, which gives the broth its silky texture. (source)
What can I add to ramen broth?
You can add sambal, sriracha, chili garlic sauce, hoisin sauce, oyster sauce, gochujang, fish sauce, soy sauce, or any other sauces you want.
Add them to the broth before cooking it or after you finish cooking it. (source)
How long does ramen broth last in the fridge?
Ramen broth can last for about one or two days in the refrigerator.
If you want to save your precooked soup base, then you should freeze it.
Frozen ramen broth will keep for up to a month.
What is the difference between ramen broth and pho broth?
Pho is a type of noodle dish with broth, and Ramen is also a type of noodle dish with broth.
Pho’s broth is thin and clear, while Ramen’s broth tends to be darker and cloudy. (source)
It’s always a struggle to figure out what to do with leftover ramen broth, and the answer is rarely as simple as adding it to your next batch of noodles.
I hope you enjoy these tips on how to utilize this versatile ingredient in creative ways around the house.
Try them out and you will see for yourself that there are plenty more options than simply making another bowl of ramen.