Ramen is a delicious experience, and creating a homemade broth is one of the best ways to elevate your dish. I want to share my method of making a rich and flavorful Japanese ramen broth that will impress anyone who tries it. This recipe hinges on quality ingredients and a bit of patience, but the results will be worth it.

To start, I gather my ingredients. The two main types of broth I often make are tonkotsu (pork-based) and shoyu (soy sauce-based). For this tutorial, I’ll focus on the tonkotsu broth, characterized by its creamy richness and deep flavor. Here’s what you’ll need:

• 2 pounds of pork bones (preferably a mix of trotters and neck bones)
• 1 onion, halved
• 1 head of garlic, halved
• 1 piece of ginger (about 2 inches), sliced
• 3-4 green onions, cut into large pieces
• Water
• Optional: dried shiitake mushrooms for added umami

First, I prepare the bones. I start by blanching them to remove impurities, which ensures a clear broth. In a large pot, I cover the pork bones with cold water, bring it to a rapid boil, and let it boil for five minutes. After that, I carefully strain and rinse the bones under cold water to wash off any scum or residue.

Next, I place the cleaned bones back into a large pot. I add enough fresh water to cover them — usually around 4 to 5 quarts. Then, I add the halved onion, garlic, ginger, and green onions to the pot. If using shiitake mushrooms, I add them at this stage for an earthy flavor boost.

Once all the ingredients are in the pot, I bring it to a boil over high heat. After reaching a boil, I reduce the heat to low and let the broth simmer. It’s vital to let it simmer for a long time, typically between 12 to 24 hours. I find that the longer it cooks, the richer and creamier the broth becomes. Skimming any foam that rises to the surface during this time ensures the broth stays clear and free of impurities.

After the long simmer, I strain the broth through a fine sieve, discarding the solids. What remains is a beautiful, creamy broth. I let it cool before refrigerating, and if I’m not using it immediately, I can store it in an airtight container for up to a week or freeze it for longer storage.

To serve your ramen, I heat a portion of the broth until it is steaming. I can then add my favorite noodles, toppings like sliced pork, soft-boiled eggs, nori, bamboo shoots, and freshly chopped green onions. You can also enhance the flavor by adding a splash of soy sauce or a drizzle of sesame oil just before serving.

Making homemade Japanese ramen broth takes time, but as I’ve found, the end result is a comforting, satisfying bowl of ramen that brings a taste of Japan to my kitchen. Enjoy your culinary adventure!