Homemade Ramen Broth

Bring 4 liters (8.5 pints) of water to a boil in a large pot. Add the chicken carcasses and pork bones and boil for 10 minutes. You'll see a lot of scum rise to the top. That's normal!

Drain everything and rinse the bones one by one under cold running water. Remove any dark bits and the coagulated blood along the chicken spines. Clean bones give you that beautiful clear soup.

Put the cleaned bones back in the pot with 4 liters of fresh water. Add the onion, green onion tops, ginger, and garlic. Hold the bonito flakes for later. Bring it all to a boil.

As scum rises, scoop it off gently with a ladle. Don't stir the pot while you do this, or the broth will get cloudy. After skimming 4 or 5 times, lower the heat to a gentle simmer.

Cover with a lid, leaving a small gap for steam, and simmer for 2 hours. Skim a few more times during the first stretch if needed.

After 2 hours, drop in the bag of bonito flakes and simmer for a couple of minutes. Turn off the heat. Pour the broth through a fine sieve and keep only the liquid. You should have about 1.6 liters (3.4 pints) of gorgeous golden broth.

Put the konbu soy sauce and mirin in a serving bowl. Cook the noodles in boiling water and drain them really well so they don't water down the soup.

Pour in 300 to 400 ml of piping hot ramen broth and stir. Taste and adjust with salt.

Add the noodles, then top with the pork, egg, and curled green onion. Slide the seaweed against the side of the bowl. Serve right away.