Ramen Broth

Instructions

1. Prepare the bones
   Rinse the pork and chicken bones under cold water to remove any impurities. If time permits, soak the bones in cold water for 1 hour, changing the water every 20 minutes. This helps remove blood and bone fragments that can cloud the broth.
2. Blanch the bones
   Place the bones in a large stockpot and cover with cold water. Bring to a boil over high heat and let boil for 5-7 minutes. You'll see foam and scum rise to the surface. Drain the bones in a colander and rinse thoroughly with cold water.
3. Roast the vegetables
   Preheat the oven to 425°F (220°C). In a large roasting pan, toss the onions, carrots, celery, garlic, and ginger with vegetable oil. Roast for 20-25 minutes until vegetables are browned and caramelized, stirring halfway through.
4. Simmer the broth
   Return the cleaned bones to a large stockpot. Add the roasted vegetables, dried shiitake mushrooms, and 4 quarts (16 cups) of cold water. Bring to a gentle boil, then reduce heat to maintain a very low simmer. Skim any foam or scum that rises to the surface for the first 30 minutes.
5. Add aromatics
   After 3 hours of simmering, add the kombu, soy sauce, and mirin to the pot. Continue to simmer for another 30 minutes, then add the bonito flakes and simmer for 10 more minutes.
6. Strain the broth
   Remove from heat and strain the broth through a fine-mesh sieve lined with cheesecloth into another large pot or heat-proof container. Press gently on the solids to extract as much liquid as possible, then discard the solids.
7. Finish the broth
   Return the strained broth to a clean pot and bring to a simmer. Place the miso paste in a small bowl and ladle in some hot broth, whisking until the miso is fully dissolved. Pour this mixture back into the pot and stir well. Taste and adjust seasoning with additional soy sauce if needed.