Ramen broth, there were so many recipes I came across in my research that it was hard to pinpoint anything, but I'd probably end up winging it anyway and treating it as 1) pork bones and then 2) the things I steep in it to round that out, so I'd do something like this: Need: -a fuckload of pork bones - 6-8 lbs (?) of marrow-rich bones, like leg bones or something? Maybe ribs, no meat on them though. Preferably all cut up so that the marrow gets more surface contact with the water. -a dashi bag or big cheesecloth filled with: some small dried Japanese anchovies, a piece of kombu, some black peppercorns -a bottle of cheap sake (Gekkeikan et al) -a knob of ginger -an onion or two -a few long negi or a leek -sea salt -a small block of lard -I'd probably bring a huge stock pot half filled with water to a hard boil, drop the bones in really quick, give them a quick stir, and then dump them back out and drain and rinse them. This would be to get the impurities and scum off them, and bleed them off I guess (somebody else with an opinion can comment on this) - put bones back in, cover in sake and boil for like 5 minutes (?) (I don't know if you'd do this or skip this step and do the sake later, it's for covering the pork stink more than anything) - cover with water, put in seasoning bag of anchovies and kombu (eyeball that I guess, where your own cooking and taste come in) - wash and char up the ginger and onion, skin-on, and then chop those in half and put those in a bag and drop them in the soup - split the leek in half, wash it of dirt, drop that in the soup - keep it on a low boil for a long time, skim the crap that comes to the surface. 6 hours? 10? In any case, your stock should be looking like tonkotsu ramen broth by this point -fish out all the spent junk and them strain all the broth through a coarse sieve I guess. Need to get rid of the junk, but keep the cloudy collagen of it all -adjust seasoning and scent with sake, salt -pull little pieces of lard off the block and put them in the soup so they float and melt a little into globules of fat Serve with -ready made ramen noodles (a la JFC) -a hanjuku egg, some chopped green onions, some menma, some blanched bean sprouts, some blanched adult spinach or komatsuna cut to the same length so you can make a little stack in the corner of the bowl, etc, etc, etc chashu recipe is probably easier to find.