Makes about 6 bowls of ramen.

  1. Add chicken necks and thigh bones to a pot and add enough water to cover. Bring to a boil. After about 5 to 10 minutes scum will rise to the surface, skim it.
    • Chicken Necks, 2kg
    • Chicken Thigh Bones, 500g
    • Water, 4L – 3L if you want to use dashi later
  2. After scum has been removed lower heat to about 80C - just a simmer (this is to prevent emulsification - to keep the soup clear). Let it cook for 5 hours. If you’re using dashi, this is a good time to add it. Replace water if too much evaporates or if the broth tastes too strong.
  • Dashi, 1L – Optional
  1. Add your onion, garlic, ginger. Cook for another hour, again replacing water to taste.
    • Onion, 1 – Quartered
    • Garlic, 10 Cloves – Crushed
    • Ginger, 2cm – Peeled