The Ultimate Best Ramen Broth

Blanch the Bones: Place the chicken bones in the large stockpot and cover them with cold water. Bring to a rapid boil over high heat. Let it boil vigorously for 10-15 minutes. You will see dark foam and impurities rise to the top.

Clean the Bones: Carefully drain the water and transfer the bones to a clean sink. Rinse each bone thoroughly under cold running water, scrubbing away any dark spots or cooked blood. Wash the stockpot completely. (Do not skip this step; it ensures a clean, pure-tasting broth).

Build the Flavor: Return the clean bones to the washed stockpot. Add the halved onion, garlic, sliced ginger, scallions, and dried shiitake mushrooms.

The Long Simmer: Pour in the 12-14 cups of fresh cold water. Bring the pot to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a slow, gentle simmer.

Skim and Cook: Let the broth simmer uncovered for 4 to 6 hours. During the first hour, use your skimmer to remove any additional foam or fat that floats to the surface.

Strain the Broth: Once the time is up, turn off the heat. Carefully pour the broth through your fine-mesh strainer into a large, heat-proof bowl. Discard the bones and aromatics. You are left with a pure, liquid gold ramen base.