Try to make your own ramen broth at home. You will not regret it. It is super delicious. If you take on this adventure, do a lot and freeze it.
1-1.5 kg pork bones and pork bits nose to tail style
1 onion, quartered
1 head garlic, halved crosswise
1 piece ginger (about 7.5 cm), sliced
2-3 green onions, chopped
15 ml vegetable oil
15 ml soy sauce
15 ml mirin
15 ml sake
Salt, to taste
Preheat your oven to 230°C. Arrange the pork bits in a single layer on a baking sheet and roast for 30-40 minutes, or until browned.
While the bits are roasting, heat the vegetable oil in a large pot over medium-high heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes, or until fragrant.
Add the roasted pork bits to the pot along with enough water to cover them (about 2.5-3 liters). Bring the water to a boil, then reduce the heat and simmer for 6-8 hours, skimming the surface occasionally to remove any scum.
About 30 minutes before the broth is done simmering, add the green onions, soy sauce, mirin, and sake to the pot.
Once the broth is done, remove the bones and bits and strain the broth through a fine-mesh sieve. Discard the bones and season the broth with salt, to taste.
For a more complex flavor, you can add dried shiitake mushrooms or konbu (dried kelp) to the broth while it's simmering. If you prefer a creamier broth, you can actually add cream to it at the end. Watch the insta reels for all the crazy ramen taste! Leftover broth can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.