Homemade Ramen Broth

Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home, like delectable fresh produce and tender pork. Say “bye-bye” to flavor packets and “hello” to this unbelievably luxurious homemade ramen broth! Made with meaty pork bones and lots of fresh veggies, it’s ultimate base for a superb bowl of ramen.


  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours


  • 3 lbs. Pork Bones, cut into 1 in. disks
  • 2 lbs. Chicken Carcasses, fat & skin removed
  • 2 Tbsp. Canola Oil
  • 1 lb. Scallion Ends (reserve green parts)
  • 1 Head Garlic, cut in half
  • 1 Onion, skin-on & halved
  • 2 Leeks, washed & chopped in thirds
  • 1 Medium knob Ginger, cut in slices
  • 2 C. Dried Shiitake Mushrooms
  • 1 lb. Slab Pork Fat


  1. Place pig Bones and chicken carcasses in a large pot and cover in cold water; bring to boil, then drain water. Clean residual marrow or blood until bones are clean and white. While bones are coming to boil, heat oil in a heavy-bottomed pan and add scallions, garlic, and ginger and cook until deeply browned on all sides.

  2. Return bones to pot and add rest of ingredients, including browned veggies. Cover with cold water and boil until pork fat is tender, about 4 hours. Remove the fat and allow to cool; continue cooking broth for 6 to 8 hours, or until it has significantly reduced and has turned creamy white and opaque. Strain broth to remove solids and return to pot.

  3. Finely chop pork fat and stir into broth to finish.

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