The stock

Ramen is all about the broth, the simmered stock that is the starting point to the dish, and to which the tare is later added, and the toppings. It is usually made from pork or chicken, or a dashi stock that is made with kombu and smoked bonito or skipjack flakes. A double stock is popular, where two stocks are combined such as chicken and pork, for a more complex flavour.

It is definitely worth making your own stock, and you can make a bulk in advance to portion up and freeze, but you can of course buy a decent ready-made fresh stock or, at a push, use a good-quality stock/bouillon cube. Whichever you choose, taste the stock and reduce it down by simmering if it tastes a bit insipid.