Ramen Broth

subheading: For ramen broth:

2 lbs. chicken bones (back, neck, etc.)

2 lbs. pork neck bones

1 large onion, peeled

4 green onions, cut into 3" pieces

1¼" sliced ginger with the skin on

2 cloves garlic

subheading: Shoyu ramen broth:

2 Tbsp soy sauce

1½ tsp mirin

Salt to taste

Add 12 oz. ramen broth to this (boiling hot)

Add egg noodles, braised pork, and sliced scallions

Boil chicken and pork bones for 5 to 10 minutes. Drain and wash the bones to remove any scum, blood, etc.

Add the cleaned bones and the rest of the ramen broth ingredients to a pressure cooker. Add 1 gallon + 1 cup of water.

Cook on high pressure for 90 minutes. Let pressure release naturally.

Sieve the broth into another pot. If more than 1.5 quarts, boil and reduce. If not enough, add water.

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