Q. “Is homemade ramen easy to make? I crave it so much I want to learn, but not sure how to get that amazing rich broth. Please send any tips.” —Kaia, Oshkosh
A. The key to rich and savory homemade ramen is the broth. The best broths are derived from extracting maximum flavor and gelatin from bones and/or vegetables. We make broths all the time at home including chicken, smoked turkey, wild turkey, pork, beef and duck. I roast the bones on sheet pans when I make broths because they produce a more flavorful finished product. After roasting, place all the bones, skin and fat into a heavy-bottom stock pot. Completely de-glaze your sheet pans with water to include all of those flavorful bits (called the fond) in your broth. Cover the bones with cold water, bring the broth to a simmer and allow it to cook for at least 90 minutes. The amount of time you simmer your broth depends on how far you want to concentrate the flavor, often for several hours. When ready, strain the broth, cool it to remove the fat that will solidify on top and store it frozen. Your commitment to preparing broths will pay huge dividends on your finished products.