Supermarket Ramen Stock (Ramen Broth)

Ingredients

• 680 g Pork Spare Ribs (bone‑in, cut into individual ribs)
• 225 g Pork Belly (cut into 2‑inch pieces for chashu later)
• 225 g Pork Chop (boneless, for chashu)
• 450 g Chicken Wings (whole, skin on)
• 200 g Chinese Cabbage (roughly chopped)
• 100 g Carrot (sliced into thin rounds)
• 30 g Ginger (sliced thin)
• 3 stalks Green Onion (roughly chopped, white and green parts)
• 150 g White Onion (roughly chopped)
• 10 g Kombu (Dried Kelp) (one small piece, wipe lightly with damp cloth)
• 5 L Water (cold, filtered)

Instructions

1. Blanch the Meat

   Place pork spare ribs, pork belly, pork chop, and chicken wings in a large pot. Cover with cold water, bring to a rolling boil over high heat, then immediately turn off the heat.

   Time: PT15M

2. Rinse and Remove Scum

   Strain the meat into a colander, discard the hot water, and rinse the meat under running cold water. Rinse the pot as well to remove any residue.

   Time: PT5M

3. Start the Stock

   Return the rinsed meat to the clean pot, add fresh cold water to fully cover (about 5 L). Bring to a boil over high heat, then reduce to medium and skim off any scum that rises.

   Time: PT1H10M

4. First Hour of Simmer

   Maintain a gentle simmer for 1 hour. After the hour, carefully remove the pork belly and pork chop (chashu) with a slotted spoon, keeping them whole for later use.

   Time: PT1H

5. Second Hour of Simmer

   Continue simmering the remaining bones and chicken wings for another hour, keeping the heat at medium.

   Time: PT1H

6. Add Aromatics and Kombu

   Add the chopped Chinese cabbage, carrot slices, ginger, green onion, white onion, and the kombu piece to the pot. Stir briefly to ensure everything is submerged.

   Time: PT5M

7. Simmer with Aromatics

   Simmer the mixture for 90 minutes over medium heat, skimming any scum that appears. After the first 30 minutes, remove the kombu and discard it.

   Time: PT1H30M

8. Strain and Cool

   When the liquid has reduced to about one‑third of the original volume, remove all solids with a mesh strainer or ladle. Transfer the clear broth to a clean container and let it cool to room temperature.

   Time: PT30M

9. Refrigerate Overnight

   Cover the cooled broth and refrigerate overnight. This allows fat to solidify on the surface and flavors to meld. Before using, skim the solidified fat if a leaner broth is desired.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

40

Protein

3 g

Carbohydrates

2 g

Fat

2 g

Fiber

0.5 g