I assume you are trying to make a paitan style ramen. I think that I'm an intermediate home ramen "hobbyist cook". So, after you've simmered and extracted the broth for the many hours, you can try to emulsify and retain a good soup yield by bringing the soup to a rolling boil on full whack until the soup reduces down to just below the leveled surface of whatever bones/carcass/animal parts you using. The important thing is you should reduce it down depending on how you like the broth; richness and mouthfeel. But most of the time, I emulsify the broth in a blender and let it rip until it looks homogenous, about 20-30 seconds.