Ramen stock is made with meat bones. I like tonkotsu ramen made entirely of pork bones, and simmered for so long that the marrow in the bones melts into a beautiful creamy white stock. But here’s a popular one with a combination of pork and chicken.
Ingredients
2 lbs pork knuckles and rib bones, cracked
3 lbs chicken thigh bones and whole wings
1 onion, quartered
1 leek
1 small piece of ginger, sliced into half
1 garlic head
1 strip of kombu
a pinch of salt
Method
Fill a pot with cold water and add the meat bones. Bring it to boil and then drain. In a clean pot, repeat, but this time adding the onion, leek, ginger, garlic and kombu. Simmer for 8 hours or overnight. Make sure that the bones remain submerged.
Strain the stock and add the salt and a dash of soy sauce. Serve with ramen noodles (chukasoba) and topped with sliced green onion, blanched bean sprouts, and minced garlic.