RAMEN & PHO
Ramen broth base (pork + chicken)
A long-simmered aromatic pork broth for ramen bowls and noodle soups.
Ramen broth types: Pork + Chicken — a classic blend with rich body and balanced flavor. Beef + Pork — heavier, bold, and deeply savory. Beef + Chicken — lighter than pork-heavy blends but still full-flavored.
Ingredients
- 1.5 kg pork neck and chicken bones
- 1 onion, halved
- 1 knob ginger, sliced
- 4 cloves garlic
- 2 scallions
- 4 L cold water
Method
- optionalBlanch bones 10 minutes, then rinse to remove impurities.
- Add bones, aromatics, and water to a pot.
- Simmer 12-18 hours for depth and body.
- Strain and reduce slightly if you want a richer base.
- Season with tare when serving ramen.