2kg chicken wings
2 carrots, cut into small pieces
2 x 20cm (8inch) pieces kombu
6 dried shitake mushrooms
6 spring onions (scallions), plus extra finely sliced to serve
1 head of garlic, halved
4cm (1 inch) piece ginger, sliced
¼ cup soy sauce
cooked ramen noodles to serve
chashu pork ( Yakibuta (Roast Pork) ) to serve
medium-soft boiled eggs ( Nitamago )to serve
(optional – you can use any type of protein or vegetables that you like)
12 cups of water
Tare (seasoning sauce):
¼ cup soy sauce
2 tbsp mirin
Preheat the oven to 200°C
Cut the chicken wings through their joints into smaller pieces. Spread the wings and carrots out in a large roasting tin and cook for 45-60 minutes in the oven or until golden brown.
Transfer the roasting tin to your stovetop. Turn the heat to high and when the roasting juices in the tin start to bubble, add in 2 cups of water. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Then transfer all the chicken, carrots and the liquid into a large stock pot.
Place the stock pot over a high heat and add the kombu, shitake, 6 spring onions, garlic, ginger and soy sauce. Top up with 10 cups of water. Bring the stock to a simmer then reduce the heat to low and simmer gently for 3 hours, skimming the surface every so often.
In the meantime, make the tare by mixing the ingredients in a small bowl.
Remove and reserve the shitake mushrooms. Remove and discard the chicken and aromatics. Strain the broth through a fine mesh sieve. Pour the broth into a clean saucepan. Taste and season with the tare according to your tastes (I added almost all of the tare to mine, but it will depend on the saltiness of your soy sauce and how much your broth reduced).
To serve, place noodles in serving bowls. Ladle over the soup broth. Top with chashu pork or your choice of topping. Slice the reserved shitake mushrooms (discard the stems). Add the mushroom slices to the bowl. Add half an egg and sprinkle over the spring onion.