Clear and Rich Ramen Broth
A proper broth is the backbone of the bowl. It requires patience to draw out the marrow and the patience to skim the surface repeatedly so the final result is clean and deep.
Patience is your primary ingredient.
The quality of your bones determines the body of the soup; look for a mix of meaty pork neck bones and joint-heavy trotters for the best texture.
- 8-quart stockpot
- fine-mesh strainer
- skimmer spoon
- cheesecloth
What goes in.
- 4 lbpork neck bones and trotters
- 2large yellow onions, halved
- 1head of garlic, sliced in half horizontally
- 3 inchknob of ginger, smashed
- 4dried shiitake mushrooms
- 1 bunchscallions, white and light green parts
- q.s.cold water
The Initial Blanch
Boiling the bones for ten minutes then scrubbing them clean under cold running water is the only way to ensure your final broth is bright and transparent rather than murky and gray.
The method.
Blanch the bones
Cover bones with cold water in the pot. Bring to a boil for 10 minutes. Drain and scrub each bone clean of gray scum under cold water. Wash the pot thoroughly.
Begin the simmer
Return cleaned bones to the pot. Add enough cold water to cover by two inches. Bring to a very low simmer.
Manage the clarity
Skim the surface constantly for the first hour. If you let the bubbles trap the protein foam, the broth will lose its clarity.
Add aromatics
After 4 hours of simmering, add the onions, ginger, garlic, mushrooms, and scallions. Continue simmering for another 3 to 4 hours.
Strain
Remove the solids with a slotted spoon. Pass the liquid through a fine-mesh strainer lined with a double layer of cheesecloth.
Other turns to take.
Chicken-Pork Blend
Replace half the pork bones with chicken carcasses for a lighter, more nuanced flavor profile.
Kombu Infusion
Add a large piece of kombu during the final hour of simmering for an added layer of earthiness.
When it doesn't go to plan.
Keep the heat low enough that bubbles only break the surface occasionally; a heavy boil emulsifies the fat and ruins the clarity.
If you have time, chill the finished broth overnight. The fat will solidify on top, making it easy to remove for a cleaner broth.
Never add salt to the broth while it simmers; season only when serving the individual bowl by adding your chosen tare.
The ones that keep coming up.
Can I use a pressure cooker?
You can, but the broth will likely turn opaque. It works for flavor, but you sacrifice the visual clarity of a traditional clear broth.
How long will this last?
It keeps for three days in the refrigerator or up to three months in the freezer.
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