Rich Double Soup Base for Ramen

Steps

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1. 1
   Trim the chicken feet and add them to the pot along with the pork neck bones, leg bones, and trotters. Bring to a gentle simmer over medium-high heat, which takes about 45 minutes to an hour.
   ▶ ≈3:05
2. 2
   As the broth comes to a boil, skim off the impurities that rise to the surface. Cover and continue cooking over medium-high heat for about 5 hours.
   ▶ ≈3:31
3. 3
   Add kombu to cold water and refrigerate for several hours or overnight. Clean the sardines by removing the heads and intestines, and combine with the dried prawns and fish maw.
   ▶ ≈4:05
4. 4
   After 5 hours, add the carrots, onion, and mushrooms to the meat broth. Continue cooking for another 3 hours.
   ▶ ≈3:45
5. 5
   Transfer the kombu and its soaking water to a new pot and heat over very low heat, allowing it to reach a gentle steam over about an hour. When the kombu becomes very soft, remove it immediately and increase the heat to bring to a simmer. Add the prepared dried seafood and simmer for about 45 minutes.
   ▶ ≈7:24
6. 6
   Strain both broths separately to remove all solids.
   ▶ ≈8:21
7. 7
   Combine both the seafood and meat broths in a large pot and reduce very slightly. The finished double soup base is now ready to use, or can be cooled and stored.
   ▶ ≈8:21