Shoyu Ramen Broth

Ingredients

• 2 cups water
• ¼ ounce dried kombu(7g)
• ¼ ounce dried bonito flakes or 5g(Heather Improvement)
• 2 cups pork broth
• 2 cups chicken broth
• 6 Tbsp soy sauce
• 1 Tbsp unseasoned rice vinegar
• 1 Tbsp mirin

Instructions

1. In a medium saucepan, combine water and kombu; bring to simmer over medium heat.
2. Remove from heat and stir in bonito flakes; let stand 5 minutes.
3. Using a fine mesh strainer, strain out and discard solids (or reserve for a second use).
4. Return liquid (dashi) to saucepan and add remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar and mirin). Bring to simmer.
5. Serve immediately or cool and refrigerate for up to 1 week or freeze for up to 1 month.

Pork Bone Broth

Ingredients

• 4 pounds pork bones
• 1 large onion quartered
• 3 large carrots cut into 1-inch pieces
• 3 ribs celery cut into 1-inch pieces
• 1 head garlic cut in half crosswise
• 2 Tbsp black peppercorns ~40 peppercorns
• 3 Tbsp apple cider vinegar

Instructions

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with parchment paper. Arrange bones, onion, carrots, celery and garlic in a single layer; roast for 40 minutes.
3. Transfer roasted bones and vegetables to slow cooker. Add peppercorns, vinegar and 12-16 cups cold water (depending on the size of your slow cooker). Cover and cook on low for 17 hours (or up to 24 hours).
4. Let cool 30 minutes or more then strain out and discard large solids. Strain again through a fine sieve lined with cheesecloth (optional) into a large bowl or measuring pitcher.
5. Transfer broth to lidded containers (such as lidded glass quart jars). Refrigerate overnight then skim fat from the top of the cold broth.
6. Refrigerate for up to 3 days or freeze for up to 6 months (be sure to leave room at the top of your container to make room for the liquid to expand as it freezes).