Here are the results of stage one of building a good ramen broth - something that advances well beyond the chicken broth stage. Guided by David Chang's Momofuku cookbook, I tried a few key elements. I started with the cooking liquid created when rehydrating dried shitake mushrooms. Second, I added some chunks of onion, and finally briefly infused the broth with katsuo-bushi, or dried bonito flakes. The bonito really gives it more of a smoky quality than any kind of fishy taste. At this stage, I had a very flavorful broth, but not a very colorful soup. But I was hungry so I added noodles and ate it all. Other elements, like konbu and pork, will have to wait for Study No. 2.
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