Would my new salt-free diet put a kabash on ramen? Hope not. I love its layered and infused flavors so much, well, I would not be stopped! But I could make it at home. I prepared a stock with bones from a left-over chicken, along with Berkshire pork remains from a terrine. I also threw in some kombu from a local Japanese market, along with porcini. In the end, it was umami.
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