I made a slight tweak to my usual ramen broth and it turned out great. Writing it down so I don't forget it.
Bones of 3 chickens
1.5-2 lbs pork neck bones
1 onion
1 garlic bulb
2" of ginger
4 star anise
1 tsp coriander seeds
1 tsp cumin seeds
1 stick cinnamon
2 dried red chili
1 tsp sichuan peppercorns
2 tsp salt
3 pieces rock sugar
2 tbsp mirin
4 tbsp rice wine
4 tbsp nuoc mom
3 oz package of dried shrimp
1 piece of Kombu
3.5 cups water
Preheat oven at 375F
Roast the onion, garlic and ginger until the onions starts to char and get a few black spots
In a large stock pot bring the bones to a boil and boil for 10 minutes. Throw out the water and rinse the bones under cold water. Scrub off any scum from the bones.
Put the dried spices in a cheese cloth or tea ball.
Put everything in the pot and add 3.5 cups of water. It should cover everything, if it doesn't add a little bit more water. Bring the stock to a low boil under medium heat, then reduce to simmer. Simmer for 8-12 hours. You can simmer it longer, if you like. I tend to simmer it for 16 hours and start the broth 1 day before I plan to make ramen.
