Good Ramen at home. Need recipe or resource for broth

[Anonymous]

I just found some fresh noodles at Whole Foods. Does anyone have a recipe for ramen broth or a product they recommend?

[Anonymous]

I make bone broth using a combination of pork bones and chicken bones. For the pork bones, use leftover bones from a bone-in pork roast or ask your butcher for neck bones. For the chicken, use a carcass left over from roast chicken.

Combine both in a large stockpot with a quarter onion and a two-inch-long knob of ginger. Bring to a boil, reduce to a simmer, and cook for as long as you can stand it. All day is great, or overnight is even better. I put the pot in a 225-degree oven overnight as I don't like leaving my gas burner on unattended. Instant Pot works great too, high pressure for a couple of hours.

Strain, chill, then remove and discard the layer of fat that floats on top. The broth should be gelatinous - semi-solid, not liquid. Reheat for the ramen, then season to taste.

[Anonymous]

Good lord. Just eat out

[Anonymous]

I make the Serious Eats recipe for tonkotsu broth, but in the Instant Pot.

https://www.seriouseats.com/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe

[Anonymous]

OLD school oddles of noddles oriental is sooo good. Now they call it Top ramen soy sauce and the flavor is a little less strong but good.

[Anonymous]

Honestly, just buy a good instant ramen from an Asian store. I like the Tonkotsu ramen made by Nongshim you can get from Costco. For spicier Korean ramen, Nongshim’s Shin ramyun is great.

For either, add cooked pork belly, a soft-boiled egg, and some green onion.

Add corn to the Tonkotsu. Add American cheese to the Shin ramyun. You will be happy!

[Anonymous]

I bought a paste at Whole Foods that you can add water to for the broth, it was delicious

[Anonymous]

This reminds me to get some pork neck bones. I will totally boil those bad boys for 12 hours to avoid $21 tonkotsu ramen. My kids love the stuff and we have to make it at home.

[Anonymous]

Anonymous wrote:I make bone broth using a combination of pork bones and chicken bones. For the pork bones, use leftover bones from a bone-in pork roast or ask your butcher for neck bones. For the chicken, use a carcass left over from roast chicken.

Combine both in a large stockpot with a quarter onion and a two-inch-long knob of ginger. Bring to a boil, reduce to a simmer, and cook for as long as you can stand it. All day is great, or overnight is even better. I put the pot in a 225-degree oven overnight as I don't like leaving my gas burner on unattended. Instant Pot works great too, high pressure for a couple of hours.

Strain, chill, then remove and discard the layer of fat that floats on top. The broth should be gelatinous - semi-solid, not liquid. Reheat for the ramen, then season to taste.

Thanks so much for this!!!

[Anonymous]

Anonymous wrote:I make the Serious Eats recipe for tonkotsu broth, but in the Instant Pot.

https://www.seriouseats.com/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe

I loved reading this, but it made me more willing to spend $20 on a bowl of ramen

[Anonymous]

These are all excellent. We started making them during the pandemic: https://www.justonecookbook.com/easy-and-authentic-ramen-recipes/

[Anonymous]

https://acidleague.com/products/shio-ramen-broth-concentrate

This was a game changer. Bought it at Whole Foods

[Anonymous]

Anonymous wrote:I bought a paste at Whole Foods that you can add water to for the broth, it was delicious

. Do you remember the name?

[Anonymous]

I use whatever random bones I have around to fortify a pre-made stock, usually the campbells Pho stock. I re-roast any carcass and throw it into a pressure cooker with the stock for a few hours. The stock provides alot of the spices and flavoring and the bones provide the rich texture.

[Anonymous]

I make a good Tonkonsu style broth, without pork. It takes less than 5 minutes putting the ingredients into the pot, then wait 10-20 minutes for boiling.

Not counting the cooking of noodles.

No, not using MSG or instant ramen packets.

The ingredients are always on hand and cost less than $2-3 to make about half gallon of broth. Family loves it. Beats paying $15-20 for a restaurant ramen. And yes I recently tasted 2 restaurant ramens ($15) from 2 different places, and my broth is similar.