This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.
- 2 pounds chicken carcasses including feet, necks, and backs
- 1 pound pigs feet
- 2 cups dried bonito
- 1/2 cup dried scallops
- 1/2 cup dried shrimp
- 2 to 3 pieces dried kombu
- 5 to 6 dried shiitake mushrooms
- 1 large onion, quartered
- 2 carrots, peeled and halved
- 2 to 3 scallions, trimmed
- 1/2 apple
- 1/2 potato
- 1/4 head of cabbage
- 1 clove garlic, peeled
- 1 medium piece ginger, peeled and halved
Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.