Homemade Ramen

Ramen Broth

1. In a very large stock pot place: beef bones, pork bones (ham bone works as well), bony part of chicken (wings), celery, carrots, onion, 2/3 cup soy sauce, 1/4 cup rice wine vinegar, 1 Tbsp fish sauce, fresh ginger, dried mushrooms, 1/4 cup sugar, 1 Tbsp salt, 6 quarts water and 1 Strip of dried seaweed (Kombu) 

2. Bring to a boil, reduce heat and let simmer for 2 or more hours (remove Kombu after about 30 min)

3. When meat is cooked, skim of fat and strain liquid. Discard solids. 

4. Cook and serve ramen immediately or divid broth in quart size bags and freeze for Ramen anytime

Ramen Assembly

Cook Ramen Noodles in boiling water until soft. 

In a bowl combine ramen, broth and desired toppings

Some common ones are

Cooked strips of beef, green onions, dried mushrooms, bok choy, bean sprouts, napa cabbage

marinated eggs

Marinated Eggs

1. Steam 4-6 eggs for 10 min, immediatley place in ice water to cool

2. Peel eggs

3. In a bowl combine 3/4 cup Mirin, 1/2 cup soy sauce, 1 Tbsp brown sugar, 1 tsp rice wine vinegar and 1 Tbsp water

3. Add egg and let soak for at least 1 hour, ideally overnight. 

Video Here