Step 1

Chop each chicken carcass into about 8 small pieces. Clean each piece thoroughly, removing the guts attached to the backbones.

Step 2

Put chicken bones and feet into a pressure cooker, add water to the maximum level that the pressure cooker can handle and bring it to a boil.

Step 3

Remove the scum while boiling until only a small amount of white foam surfaces in a couple of places. Using a wooden spatula, occasionally mix the bones as if you are crushing them. This makes the broth cloudier.

Step 4

Add the vegetables to the pot. When it starts boiling again, remove the scums for the last time and put the lid on.

Step 5

Pressure cook for 40 minutes, then let the steam out.

Step 6

Put the broth through a sieve and collect only the whitish liquid in a saucepan.

Step 7

Add milk (if using) and bring it to a boil, then turn the heat off.

Step 8

Add the Salt Flavouring Base to a serving bowl.

Step 9

Boil water in a saucepan, cook noodles and drain.

Step 10

Add hot Chicken Paitan Broth to the bowl and mix. Taste test the soup and adjust with salt.

Step 11

Add the noodles to the bowl.

Step 12

Place the toppings and serve immediately.