Basic Clear Ramen Broth (Double Stock Method)

Ingredients

• 500 g Pork Neck Bones (cut in half to expose marrow)
• 700 g Pork Trotters (ask butcher to split in half)
• 1.5 kg Whole Chicken (older, 45‑50 days) (use whole bird for maximum flavor; can be carcass only)
• 200 g Chicken Feet (trim nails; rinse well)
• 2 heads Garlic (halved, skin left on)
• 1 large Brown Onion (cut in half, skin left on for light color)
• 100 g Ginger (thick slices, unpeeled)
• 1 large Carrot (thick slices, unpeeled)
• 2 stalks Spring Onion (or Leek) (cut into 5‑cm pieces)
• 15 g Kombu (dried kelp) (wipe lightly, do not rinse)
• 5 pieces Dried Shiitake Mushrooms (reconstitute in water, keep soaking liquid for extra flavor)
• 20 g Katsuobushi (Dried Bonito Flakes) (optional, adds depth)
• 12 L Cold Water (9 L for meat stock, 3 L for kombu dashi)

Instructions

1. Prepare Bones and Meats

   Ask the butcher to split pork neck bones and trotters in half. Rinse pork bones, trotters, chicken, and chicken feet under cold water. Trim the nails off each chicken foot.

   Time: PT15M

2. Prep Aromatics

   Halve the brown onion and garlic heads, leaving skins on. Slice ginger into thick pieces. Cut carrot into thick rounds. Cut spring onions (or leeks) into 5‑cm lengths.

   Time: PT10M

3. Start Meat Stock

   Place the pork neck, trotters, chicken, chicken feet, garlic, onion, ginger, carrot, and spring onion into the large stockpot. Add 9 L of cold water. Using the metal ruler, ensure the water level is about 6.5 cm below the pot rim.

   Time: PT15M

4. Bring Meat Stock to Low Simmer

   Heat the pot over medium‑high heat, slowly bringing the liquid to a very low simmer (just a few bubbles breaking the surface). Skim any scum that rises with a fine‑mesh strainer.

   Time: PT15M

5. Simmer Meat Stock

   Reduce heat to keep a gentle simmer and cook for 2 hours. Continue to skim occasional foam.

   Time: PT2H

6. Prepare Kombu Dashi (Seafood Stock)

   In a separate pot, combine 3 L of cold water with the kombu. Heat very slowly, keeping temperature between 60‑85 °C for about 1 hour 30 minutes. Do not let the kombu boil.

   Time: PT1H30M

   Temperature: 60-85°C

7. Finish Kombu Dashi

   When the water is just about to boil, remove the kombu. Bring the liquid to a rapid boil, add dried shiitake mushrooms and katsuobushi, stir for 2 seconds, then turn off heat and let steep for 30 minutes.

   Time: PT5M

   Temperature: 100°C

8. Add Vegetables to Meat Stock

   After the initial 2‑hour simmer, add the remaining carrot, onion, ginger, and spring onion pieces to the meat stock. Continue to simmer gently for another 2 hours.

   Time: PT2H

9. Strain Both Stocks

   Place a fine‑mesh strainer (lined with cheesecloth if you prefer extra clarity) over a large bowl. Pour the meat stock through, pressing the solids gently to extract remaining liquid. Repeat with the kombu dashi.

   Time: PT15M

10. Combine and Cool

    Mix the strained meat stock and kombu dashi together in a clean container. Let the broth cool to room temperature, then refrigerate or freeze.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

5 g

Fat

6 g

Fiber

1 g