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Reply to "Good Ramen at home. Need recipe or resource for broth"
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[quote=Anonymous][quote=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.[/quote] Thanks so much for this!!![/quote]
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