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Ramen broth

What is the secret to making a good ramen noodle broth? All suggestions welcomed.

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  1. MSG.

    1. Go rent Tampopo.

      1. Generally, ramen broth is made with pork. Sorry, no recipe though.

        1 Reply
        1. re: niki rothman

          Actually, chicken broth is the standard. But tonkotsu, or pork bone, is also very popular and sometimes mixed with chicken. Fish based broth isn't unusual either.

        2. Miso, soy, salt and long-simmered pork bones seem standard.

          Here is a recipe for Shoyu ramen that looks pretty good:

          http://www.bob-an.com/recipe/dailyjc/...

          3 Replies
          1. re: CDouglas

            Uh oh...that wonderful sounding ramen recipe contains some mysterious Japanese words. Can you elucidate "yakibuta" ("Chinese pork ham"), "naruto", "shinachiku", and butsugiri which has something to do with "...cut(ing) into large butsugiri"
            Thanks!

            1. re: niki rothman

              "Yakibuta" is grilled pork. It's more commonly called "chashu" or sometimes "charsu". It's pork loin or belly that's been marinated in soy sauce or other spices and then grilled. "Naruto" is that white and pink swirly fish cake. "Shinachiku" are soy sauce marinated bamboo shoots. These items are all toppings and not technically part of the recipe. "Butsugiri" I think means roughly chopped...Also to CDouglas- miso is not part of a ramen broth recipe. Miso is added or mixed with the broth right at serving. Ramen has four compenents- noodles, broth, base, and toppings. Broth is chicken, pork, or fish stock, while base is usually soy sauce or miso, extra chicken/pork fat and some type of oil (sesame for example). The broth gives the dish volume and depth in character, while the base gives it flavor and some thickness. It also helps to let those noodles slide nicely in your mouth!

            2. re: CDouglas

              CDouglas: I cooked the broth yesterday afternoon and last night for several hours. Then I strained the bones out of it and cooked it down some more this morning. It tastes perfect now and I have enough noodles for her to take back and make six large dinner bowl sized servings. Thanks for the tips!

            3. Thank you all. CDouglas, your link has the most specific ideas of all.

              My daughter is coming home from college this afternoon. Ramen is one of her favorite foods and I wanted to be able to send the broth home with her along with the ramen noodles I bought while at last night's chowdown.

              I will start the broth this afternoon after I pick up my daughter at the bus station. Please keep the ideas coming.

              1. I have been experimenting allot lately making ramen broth even though ironically I am not a huge fan of ramen. I believe I perfected a recipe that can compete with the best of them. Here are a few secrets I will share with you. First roast the pork bones in the oven with yellow onions to bring out the richness of the pork flavor. Then simmer the pork broth for at least 10 hours (I know this a long time, but well worth it, and this maybe the biggest reason people don't make homemade ramen at home), and third my last secret I will share with you, add apples to the pork bone broth when it is cooking. The Japanese have used apples for years in their cooking, most notably in the curry paste that have become Japanese culinary staples. If you are interested in my whole recipe, my secret recipe you can write me at timothyliao@cox.net and I will send it to you then.