RAMEN BROTH | Easy but Pro Quality
Making a ramen stock in a restaurant way is quite a rigmarole process, as it requires long hours of simmering, proper cutting and cleaning of different types of bones, and above all, the ingredients are usually troublesome to find. But all that won’t be necessary, if you are making it at home.
By following this recipe, you can make a decent ramen stock only with ingredients from supermarkets (I believe all of them can be found at normal or Asian supermarkets).
INGREDIENTS (Makes about 4 to 5 litres)
meat & bones
*700g pork belly (for char siu)
*600g pork shoulder (for char siu)
*500g pork spare rib
*800g chicken wings
vegetables & aromatics
*350g Chinese cabbage
*250g carrot
*200g onion
*50g ginger
*60g green onion
*30g dried Kombu
*6.4L water
※Approx 1600ml water to top up the stock
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