I'm one of the PPs that makes bone broth from scratch. To be clear, I am definitely not whipping out a tray of pork bones every time I want ramen! I do save up bones as I get them, and make large batches of broth when I have time. Then freeze the broth in pint sized containers.

When I want ramen (or any kind of soup), one of those frozen pints of broth is my starting point. Ginger and other seasonings still need to be added - but starting with a good broth does make a difference.

I'm sorry I have to laugh. I'm Korean and we never make Ramen broth from scratch at home. Good gawd that's a lot of work lol. If anything we doctor up Nongshim (you can buy at Hmart) ramen by using half the packet and adding our own ingredients - kimchi / beansprouts / egg / soy sauce etc.

There are 4 main types of ramen:

Shio (salt)
Shoyu (soy)
Miso
Tonkatsu (pork)


Decide which one you want. You don’t always need animal bones. You will likely need some amount of kombu/bonito though.

This is not a bone broth ramen, but is very delicious:
https://thewoksoflife.com/tan-tan-ramen/

We make this at least once a month. I always add ramen eggs, which require planning ahead, bok choy & mushrooms. https://www.justonecookbook.com/ramen-egg/

You can make it as spicy as you like. FYI, I always use smooth peanut butter instead of sesame paste because it’s easier.

These homemade stock recipes above are nowhere close to the real deal. You need aromatics like ginger and umami from soy sauce, miso, etc. just buy the ramen broth from the refrigerated section at Whole Foods (near the kimchi).
I think that the only Asian poster is the one who recommended the Nongshim. That’s what our Asian family keeps on hand for the kids. When I want real ramen at home, I take my frozen supply purchased from H-mart.

Anonymous wrote: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.

The rare apophatic recipe.

I take a leftover rotisserie chicken put it in the slow cooker overnight with onion garlic and celery and salt and some herbs. I just add a little vinegar and soy sauce.