Stock and Broth

This is the recipe/procedure for a banging broth..
40 sheets kombu
40 Liters water
5 lbs dried shitake
80 lbs chicken legs
120 lbs chicken necks and backs
40 lbs pork neck
3 slabs smoked chopped bacon (bentons)
7 pieces ham hocks

Bring water and kombu to a simmer and cook for 45 minutes. Strain. Add dried shitakes and simmer for 1 3/4 hour, strain.
Next add chicken legs and simmer until soft. (These will be used for the chicken on the buns and noodles.) Strain. Add 120 lbs raw chicken necks and back, 40 lbs roasted pork neck, 3 slabs benton bacon (for smokiness) and ham hocks. Simmer over night, with scallion scrap, ect ect. Strain the next morning, and place in new kettle. Reduce for "redux", chill and refrigerate.
For service: 2 parts water to 1 part redux. Tare, Salt and Pepper.
Tare (deluxe infused soy sauce used for seasoning the broth, ect ect. Great salt substitution):
8 lbs roasted chicken bones (caramelized)
8 quarts soy sauce
4 quarts Mirin
4 quarts sake
Cook Mirin, sake and chicken bones until reduced by 10 percent. Add soy sauce and reduce until liquid level is 12 quarts.

The idea is to reduce because you want to save space, but is not necessary. This is a standard recipe for all the noodles that we are cooking, roughly 2 Liters of water will accept about 1 quart of Tare. Lots of salt and pepper for flavor. You must remember that the broth has to be "over" seasoned because of the noodles.