The Ultimate Homemade Ramen Broth (Restaurant-Quality)

Place the pork and chicken bones in a large stockpot. Cover them completely with cold water. Bring the pot to a rolling boil over high heat. Boil for 10-15 minutes. You will see a significant amount of grey foam and scum rise to the surface. This step is essential for a clear broth, as it removes impurities that would otherwise make it cloudy.

Carefully drain the bones into a colander in the sink. Discard the murky water. Meticulously rinse each bone under cold running water, rubbing off any coagulated blood, scum, or dark bits. Clean the stockpot thoroughly to remove any residue from the sides.

Return the cleaned bones to the clean stockpot. Add the 4 quarts of fresh, cold, filtered water. The water should cover the bones by at least 2 inches. Bring the pot slowly to a simmer over medium-high heat.

As the water heats up, a new, finer layer of scum will form on the surface. Use a fine-mesh skimmer or a ladle to carefully remove it. Be patient and thorough during the first hour of simmering. Your diligence here is the key to achieving a crystal-clear broth.

Once the broth is simmering gently and you've removed the initial scum, reduce the heat to low. The broth should be at a "bare simmer," with only a few tiny bubbles breaking the surface every few seconds. Do not allow the broth to reach a rolling boil at any point from here on. Let it simmer uncovered for at least 5 hours, skimming any new foam that appears occasionally. Check the water level every hour or so, adding more hot water as needed to keep the bones submerged.

After 5 hours of simmering, add the halved onion, halved garlic head, sliced ginger, and scallion greens to the pot. Push them gently under the surface of the broth. Continue to simmer for another 2 hours.

For the final 30 minutes of cooking, add the dried shiitake mushrooms and the piece of kombu. Do not cook the kombu for longer than 30 minutes, as it can develop a bitter taste and slimy texture.

Turn off the heat. Carefully remove and discard all the bones and aromatics using tongs or a spider strainer. Place a large fine-mesh sieve lined with a few layers of cheesecloth over another large pot or heatproof container. Slowly and carefully ladle the broth through the sieve to strain out any remaining small particles. You should be left with a beautiful, clear, golden liquid.

Let the broth cool to room temperature. A fat layer will form on top. You can skim this off now or wait until it's chilled and solidified for easier removal. Once cooled, transfer the broth to airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.