Making bone broth takes time but doesn’t have to be time consuming. I used to think I needed to watch it the whole time it was cooking but I’ve since realized it can pretty much be left alone. I’ll often throw a 10 qt pot full of bones, hocks or necks with whatever herbs I have in the garden on the stove in the morning and pretty much forget about it until my house starts to smell amazing which usually means its close to being done. Click on linked ingredients to shop or browse all of our products.
Rinse hock and trotter well and add to stock or crock pot along with water, salt, green onion, onion, ginger, garlic, and mushrooms over medium-high heat.
Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
While the broth is cooking, prepare the eggs. Add fresh eggs to a pot of boiling water and cook for 6 to 10 minutes. Remove and place directly into an ice bath to cool. Add mirin, soy sauce, and water to a small sauce pan and reduce over medium-low heat until slightly thickened. Allow to cool and then pour over peeled eggs. Allow to marinate for 1 to 3 hours.
Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot.
Return broth to stove over medium-high heat. Bring to a boil and cook ramen noodles in the broth. Ladle into bowls and add eggs and desired toppings.