Making ramen broth from scratch is one of those things that individuals need 10k hours practicing in order to do well, it seems. It involves pig heads, feet, fish, leeks, various cooking methods all over many many hours and probably other things that are tightly guarded secrets. I’ve tried a few times, and usually end up making a tasty broth that is not like ramen whatsoever. Fortunately packages of ramen can be purchased from Japanese markets with pretty amazing results. Yes, this is a pre-packaged food, and this recipe is one of many ways that we finish off the noodle/broth combo.