Rich Ramen Broth from Scratch

Ingredients

• 1.5 lbs chicken bones or carcass (raw)
• 1 lb pork neck bones or shoulder
• 1 medium onion, halved
• 2 inch piece ginger, smashed (unpeeled)
• 3 whole garlic cloves, smashed
• 2 tbsp soy sauce
• 1 tbsp mirin or sugar
• 1 2-inch piece kombu (dried kelp)
• 1 dose salt and white pepper to taste

Instructions

1. 1

   Blanch chicken and pork bones in boiling water 2 minutes, drain, and rinse under cold water until clean.

2. 2

   Char onion and ginger cut-side down in a dry skillet over medium-high heat until blackened, ~3 minutes per side.

3. 3

   Fill a large pot with 3 quarts cold water. Add blanched bones, charred onion, ginger, and garlic.

4. 4

   Bring to a boil over high heat, then reduce to a bare simmer and skim foam from the surface for 2 minutes.

5. 5

   Add kombu, soy sauce, and mirin. Simmer uncovered for 1 hour, partially covered if you prefer less evaporation.

6. 6

   Strain through a fine-mesh sieve into a clean bowl, pressing gently on solids. Discard bones and aromatics.

7. 7

   Taste the broth and season with salt and white pepper. It should taste rich and slightly savory.

8. 8

   Skim fat from the surface if a lighter broth is preferred, or leave it for deeper flavor.

9. 9

   Use immediately as a base for ramen, or cool and refrigerate up to 4 days (freeze up to 3 months).

Tools you’ll need

• large pot (4–5 quart capacity)
• fine-mesh sieve or chinois
• 12-inch skillet
• wooden spoon
• kitchen tongs

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