I have read a lot about ramen because we adore it. Not the instant ramen that comes in styrofoam cups (actually, do they even still sell those?!?) or the ones that have a powdered mix to make the broth by just adding boiling water. I'm talking about actual ramen. Real ramen. We love going to ramen noodle houses where the broth has been simmering for days and most of the patrons do not speak English. One of our favorite ramen spots is in Palo Alto. The Bay Area is not too far, but it's not close enough to run up for a quick lunch. So, I was determined to learn to make my own. And what makes amazing ramen, in my book, is delicious broth. I am not a stranger to making homemade broths and stocks, especially during the Fall and Winter. But I haven't ever made an authentic broth for homemade ramen. I read about Tonkotsu broth, made with just pork and water. But the version that intrigued me the most was one that included pig trotters, chicken paws (why do they ...