Please pardon my great lack of ramen knowledge. I have a lot of bones and trotters etc from pigs we have butchered and want to make a broth. I have read you boil, dump and clean the bones and then rolling boil for 12 hours. Add the aromatics the last hour or so.

I need some tips. Anything else I need to know to make great ramen? What do you do with the “tare”?Is that for right before you serve?

Also where do I get the best noodles? What do I look for?