Details

Equipment

• Stock Pot
• Chinois
• 2 x Sheet Tray

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

• Use dried Japanese ramen noodles. Requires sodium carbonate or potassium carbonate in the ingredient list.
• The broth recipe serves 4, the Toppings amounts are for each bowl. </aside>

Ingredients

Broth

• 3 qt. Water
• 1 ea. Kombu, 3”x6”
• 2½ # Pig Feet, skin on, or neck bones
• 2 # Chicken Bones, backs or hind quarters
• ½ # Bacon, smoked
• 1 c. Shiitake, dried caps

Aromatics

• 1 ea. Onion, concasser
• 1-2 ea. Carrot, concasser
• 1 ea. Leek, whites, concasser
• 1” ea. Ginger, concasser
• 2 cl. Garlic, concasser
• 1 ea. Shallot, concasser
• ½ bu. Scallion, concasser

Taré

• ¾ c. Dashi
• 3 T Soy Sauce
• 1 t Sake
• 1 t Mirin

Toppings

• 3 slice Chashu Pork
• 1 ea. Ajitsuke Tamago (Ramen Egg)
• 2-3 oz. Enoki, or other mushrooms
• 1 ea. Scallion, émincér
• 1 sheet Nori

Noodles

• 3-6 oz. Noodles (see note)

Instructions

Prep

1. Preheat oven to 425°F, line sheet trays with foil
2. Roast pork bones until charred, ~40 min, rotating half way
3. Roast Aromatics, except scallions, until charred, ~40 min, rotating half way
4. Bring water in stock pot to a simmer

Cook

1. Rinse kombu, turn off heat, steep in stock pot for 10 min, remove, skim impurities
2. Add chicken and shiitake, simmer for 20 min, remove, skim impurities
3. Add pork bones, deglaze sheet tray into pot, add bacon, skim impurities
4. Remove bacon after 40 min, skim impurities
5. Continue simmering for 5 hours, replenishing and skimming impurities as needed
6. Continue simmering for 3 hours, skimming impurities as needed