A successful stock for ramen should be clear and flavorful. This is not that hard to achieve if you don't take any shortcuts. For flavor, use good quality ingredients and cook for the right amount of time. For clarity, start with very clean ingredients and don't let the stock boil.
For general information about making a good stock, see
Stock Basics.
Makes 2 quarts
2
lbs pork bones (ribs, knuckles etc)2
lbs chicken thighs, or 1 whole chicken1
small white onion, quartered3
negi (japanese leeks) or 6 scallions, chopped into 1 inch lengths2
inch stick ginger, peeled and sliced6
cloves garlic, each clove cut in half1
sheet of kombu, 4 inches square1
tsp salt
Wash the chicken and pork throughly in cold water. Ensure that you pull away all traces of blood from around the bones as blood will cloud the stock and is not desired.
Place the pork and chicken in a pot and cover with cold water. Bring to the boil. You should now have some undesirable scum floating on the top of the water. Drain the water from the pot, rewash the chicken and pork and wash the pot. Your meat is now as clean as it needs to be and you are well on the way to a great stock.
Return the chicken and pork to the clean pot. Add all remaining ingredients except the salt and cover with one to two inches of water. Place over high heat, and heat the ingredients until they are just about to boil. Turn down the heat until it is just enough to maintain an "almost simmer". Cook uncovered for seven hours, adding more water as needed to keep the meat covered with water.
At no point, allow the stock to boil. Boiling will make for a cloudy broth, and tarnish your superior ramen making credentials.
Strain the stock through a sieve lined with cheesecloth (or a clean tea towel). Discard the bones and vegetables. Add the salt to the stock and allow to cook to room temperature before refrigerating. The stock will be at its best on the day it is made, but be ok for three to four days after that.
EditUses
Ramen