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Pork Ramen Broth

A rich and savory broth made from pork bones and aromatic spices, perfect for ramen lovers.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds pork bones preferably neck bones or trotters
  • 1 pound pork belly cut into large chunks
  • 1 onion halved
  • 1 head of garlic halved horizontally
  • 1 piece of ginger about 2 inches, sliced
  • 4 green onions cut into large pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon sesame oil
  • 8 cups water
  • Salt to taste

Equipment

  • Large pot or Dutch oven
  • Strainer or fine-mesh sieve
  • Cutting board
  • Knife
  • Wooden spoon or ladle

Method
 

  1. Start by rinsing the pork bones under cold water to remove impurities.
  2. In a large pot, cover the bones with water and bring to a boil. Boil for 10 minutes to remove excess fat and impurities.
  3. Drain the bones and rinse them under cold water.
  4. In the same pot, heat sesame oil over medium heat. Add halved onion, garlic, and ginger, sautéing until fragrant.
  5. Return the cleaned bones to the pot and pour in 8 cups of water.
  6. Add soy sauce and miso paste, stirring to combine.
  7. Bring to a boil, then reduce to a low simmer and allow the broth to cook for at least 4 hours, stirring occasionally.
  8. Once done, strain the broth through a fine mesh sieve to separate the solids from the liquid.

Notes

For even deeper flavor, let the broth cool slightly, then refrigerate overnight to remove the fat easily.