Since my brother has been living with me we’ve had the amazing opportunity to totally geek out about food. While he was off on his own in the wilds of Colorado he fell in love with cooking. Mostly out of necessity since the small town where he was had limited places to eat that weren’t fast food. Some of the nearest restaurants that were edible were an hour or further away. So, he ended up cooking for himself a lot.

I’ve got to say, I love having a foodie buddy. One of the things that my brother turned me onto is ramen. Not just any ramen either, but… proper ramen. That was a few years ago. These days we’re all about trying to crack the code that is ramen brother. Proper. Ramen. Broth. Not from a shitty plastic packet.

The 10 cent ramen for sure has it’s place, and that place is with college kids and purposed as a cure for a hangover. So while I’ve tried to make my own ramen in the past, I feel that with my brother around and being more knowledgeable about cooking in general, that I could once again try my hand at a more traditional ramen broth.

It should be noted that this recipe is for ONLY the broth for the ramen, not for the entire bowl with all of it’s accoutrements.

Step-by-Step Photos:

Nutritional Claims: Balanced • Low Fat Abs • Sugar Conscious • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Sulphite Free • Kosher