Classic Ramen Broth

Directions

First, put your bones in a large pot and cover with water a little bit past the top of the bones.  Don't worry if you don't have pig's feet - you can make it with pork neck bones or pork soup bones.

Chop your yellow onion in half, quarter the green onions, quarter the shallots, and cut the ginger in half and add all to your stock pot.

Bring it to boil and then reduce the heat to a simmer.

If you see foam collecting on the top of your broth you can skim it off and throw it out.

Ramen broth is best if you let is simmer for 2 days, yes, that's 24 hours! 

Alternatively, use your Instapot or pressure cooker and set cook for 3-4 hours at 10 lbs of pressure.

Cool the broth until it is safe to handle, we have a large sink and put the entire stock pot into an ice bath to bring the temperature down faster.

Remove the bones and strain the broth through a fine sieve.  If you don't have a fine sieve you can use a colander lined with cheese cloth.

Enjoy with Ramen noodles, add a soft boiled egg, top it with chopped cilantro and/or green onions.  Your imagination is the limit!

Want to make it even better?  Serve it with Tare.  Click here to find the recipe.

Make a big batch and freeze some for later:

Freeze extra Ramen Broth in wide mouth pint jars.  Be sure to leave nearly an inch at the top of your jar to allow the broth to expand in the freezer.  One pint is perfect for one serving of Ramen!