Ramen broth

I've hit upon my tastiest ramen broth yet. A mix of roughly 70/30 turkey stock and broth leftover from pulled pork (I double the amount of cinnamon though). The turkey stock I made with a leftover carcass from making some turkey-stuffed-turkey at our Canadian thanksgiving back at the beginning of October. I didn't make the stock the same as in the turkey recipe though, I just roasted the carcass quickly under the broiler and then threw it all in a big pot of water and left it to simmer for a few hours, then took the carcass out and reduced the remaining stock to 1/3 of it's original volume and added some salt afterwards. Now I'll just have to make some homemade ramen to do it justice...