Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

A good bowl of ramen starts with a good stock, and for a great bowl of ramen, you need a great stock—and, boy, do we have the stock for you!For our <a href="https://www.chefsteps.com/recipes/ultimate-shoyu-ramen">Ultimate Shoyu Ramen</a> we’ve created a pork-chicken double stock that’s every bit as flavorful and gelatin-rich as the stocks used in some of the best ramen shops around the world.And if you really want to go the extra mile, we give you the option of clarifying half of the stock to produce two distinct stocks—the porky and pleasantly funky double stock, and a delicate, chicken-forward clarified double stock—that you can then combine with dashi to form a “super soup” shoyu ramen.