Thought I would do as guys requested and post how I made the Broth in a separate piece so all would see. Basically you can use either a beef version or a pork version. Only real difference obviously is the bones you use. I will post a link at the bottom that explains better what Umami is, it is important to understand. It is all about the Broth.
So with this version I used beef hind shanks and a whole beef leg bone cut up, one trick I found out was to put the bones in water just covering them, bring to a quick boil for five to ten minutes then DUMP the water. This gets rid of the scum and most importantly the hemoglobin that turns your broth brown.
We save all our veggie cuttings, veggies that are going to go bad soon if we don't use etc. and freeze them for stock. I had two full bags in this pot.
So you fill your big pot with clean water, your bones and meat, a bunch of veggies (if you don't have what we have for veggies you can just use the standard celery onion carrots etc. fresh from the grocer) and bring to a simmering boil.
Let her simmer, in this case about six hours and you end up with this
Then you drain it through a sieve and you end up with this
Now you can use right away which we did but we also made a lot extra and froze it.
Now comes the additions when you are going to make your Ramen, you will need to stop somewhere that has good Asian stuff.
Start the Broth simmering and add fresh diced ginger and garlic and 2 tbsp of Oyster Sauce and diced onion
A couple of tbsp of Dashi Sauce
1/4 cup or so of Sake
A tbsp or so of Toasted Sesame Oil and just a few drops of the Chili Oil, hot stuff. These are two of the better ones available
You let it all simmer for and hour or so, and then add some shrooms of your choice a little fresh ground to taste
These two links explain the concept of Umami and the extra taste buds science has identified recently that the Japanese have known about for centuries.
http://www.seriouseats.com/2012/02/h...me-recipe.htmlhttp://www.molecularrecipes.com/mole...tronomy/umami/Pick up some scallions, radish, meat of your choice, make the marinated eggs I posted in the original post, some bean sprouts and especially pick up some good Japanese Ramen Noodles. There really is no substitute in my opinion.
If you are lucky like I was here you end up with this, be prepared to have one of the best taste sensations there is.