Basic Ramen Noodle Stock
Ingredients
- 2 lb pork knuckles and rib bones, or pork butt
- 2 lb chicken thighs
- 1 ea onion, quartered
- 1 ea leek, green part, chopped; or scallions
- 1 oz ginger, about the size of a ping pong ball, sliced
- ½ head garlic
- 4 inch square of kombu
- 1 tsp salt
Instructions
- Have a butcher crack the pork knuckles.
- Hack the chicken thighs into 3-4 pieces.
- Boil both for one minute in water. Drain & rinse. Clean the pot.
- Return meat into the clean pot.
- Add onion, leek, garlic, ginger and kombu.
- Add water to cover by 1 inch, bring to a boil and simmer gently for 7 hours, adding water as needed to keep bones covered.
- Strain stock through cheesecloth. Season with salt, let cool.
Notes
Soy Sauce flavored Ramen
Soy sauce, sweet simmered bamboo shoots, simmered pork slices, scallions, chukasoba noodles, roasted garlic paste, simmered pork broth.
Miso flavored Ramen
1 tbsp soybean miso
1 cup sweet white miso
2 tsp chili-bean sauce
Pinch of sansho pepper
2 cloves crushed garlic, sauteed in hot lard or vegetable oil for 5 minutes-set aside
Simmered pork slices
Simmered bamboo shoots
Nori sheets shredded into 2" lengths
Chukasoba noodles
Roasted garlic paste
Cilantro leaves
1 cup sweet white miso
2 tsp chili-bean sauce
Pinch of sansho pepper
2 cloves crushed garlic, sauteed in hot lard or vegetable oil for 5 minutes-set aside
Simmered pork slices
Simmered bamboo shoots
Nori sheets shredded into 2" lengths
Chukasoba noodles
Roasted garlic paste
Cilantro leaves