Step 1

Place all ingredients in a large jar, pour in the water.

Step 2

Put a lid on, and soak the dashi ingredients overnight.

Step 3

Clean the chicken carcasses and wings under running water. Remove all organs, and wash off blood.

Step 4

Boil the water (not listed in the ingredients) in a large pot, poach the chicken carcasses and wings for about 30 seconds or till the chicken colour becomes white.

Step 5

Strain the the chicken carcasses and wings. Discard the poaching water.

Step 6

Place all ingredients in a large pot, pour in the water and bring it to boil over high heat. *7

Step 7

Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup. *8

Step 8

Simmer gently over low heat for about 3 hours. *9

Step 9

Occasionally, remove the scum that forms on the top of the soup and keep adding the overnight dashi stock as needed.

Step 10

Once it has simmered for 3 hours, add the remaining of the overnight dashi stock with kelp, bonito flakes and shiitake mushrooms. Remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.

Step 11

Simmer gently again for further 2 hours.

Step 12

Remove from heat and strain the soup into another large pot or bowl with a sieve lined with kitchen paper towel. *10

Step 13

The broth should be reduced to about 10cups/2.5L *11

Step 14

Use straight away for ramen soup or store in the fridge or freezer. *12

Step 15

Combine all ingredients and stir to dissolve the salt.

Step 16

Place 2.5 tbsp of combined shio tare in a ramen bowl.

Step 17

Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.

Step 18

Place 3 tbsp shoyu tare in a ramen bowl.

Step 19

Pour 2 cups/500ml of ramen broth into the ramen bowl and stir all together.

Step 20

Place all ingredients in a small container. Beat all ingredients with a stick blender or food processor until it become creamy.

Step 21

Transfer the mixture into a small saucepan and cook over low heat for about 3 minutes.

Step 22

Keep stirring constantly to avoid it burning.

Step 23

Turn the heat off and add miso paste. Combine all together well. *13

Step 24

Place 2 tbsp of miso tare in a ramen bowl. Pour 2 cups/500ml ramen broth.

Step 25

Stir well to dissolve the miso tare into ramen broth.