Ingredients:

  • 2 lbs chicken bones (e.g., carcass, wings)
  • 1 lb pork bones (optional, for richer flavor)
  • 8 cups water
  • 1 large onion, halved
  • 2 cloves garlic, smashed
  • 1-inch piece ginger, sliced
  • 2 scallions (white and green parts separated)
  • 1 shiitake mushroom, halved or 2 dried shiitake, rehydrated
  • 1 tbsp sea salt
  • 1 tsp sugar
  • 1 tbsp soy sauce

Instructions:

  1. Rinse chicken and pork bones under cold water. Blanch bones in boiling water for 5 minutes to remove impurities, then drain and rinse.
  2. Add cleaned bones to a large stockpot with water. Bring to a gentle simmer and skim foam and impurities as they rise, aiming for a clear broth.
  3. Add onion, garlic, ginger, scallion whites, and shiitake to the broth. Simmer uncovered on low heat for 2 hours, topping up with water as needed.
  4. Remove bones and aromatics with a slotted spoon or strain through a fine mesh sieve. Discard solids, leaving a clear, flavorful broth.
  5. Return broth to the pot and stir in salt, sugar, and soy sauce. Adjust salt to achieve a lightly seasoned but flavorful broth.
  6. Cook ramen noodles according to package instructions. Prepare toppings like soft-boiled eggs, sliced pork, and vegetables.
  7. Divide noodles into bowls, ladle hot shio broth over them, and garnish with toppings. Serve immediately for best flavor.