So make up something. This is me throwing together a noodley soup.
Step 1: Soup Base
Pick out your flavor enchancers for your stock.
I used: Onions, garlic, ginger, kombu, and dried shiitake mushrooms. Use whatever veggies you like. The basics are carrot, onion, and celery. But basics are boring, so shake it up.
I added oil to my pot, got a little color on the onions, garlic, and ginger.
Added the ribs to color up a bit and drive off some of their water.
Then, funny enough, added water.
Once that came up to a boil I added the kombu and mushrooms and checked for salt.
I added salt.
Turned down the heat to a lazy simmer and let it ride for five hours.
If you want a clear broth, then you're going to have to par boil your meats to get the residual blood out. Then you're going to have to rinse them. It seems like such a waste of water to me. I'm not cooking for the Queen of Stuckupistan here, I just want to eat.
I do strain my stock though. That's what that fancy chinoise (fine mesh strainer) is for.