Over the years, I’ve tried, in actuality, two ramen recipes. One I found on the internet about a decade ago, and the other is my current Easy Ginger Broth recipe, which is actually modified from the original recipe. I like my easy ginger broth, but it is by no means the best ramen in the world. The previous recipe included a step to make your own dashi before adding it to store bought chicken broth, then adding two tablespoons of shoyu at the end. It was okay, but not great. I simplified it by using Hon Dashi rather than making your own dashi, mostly to save time – real ramen takes days to make. However, I decided that I need to take my ramen making to the next level, so I decided to go back to the “from scratch” recipes, this time doing something I’ve never done before: made my own stock. Here’s what I did.
