Instructions

To Roast the Chicken Wings

1. Preheat the oven to 200°C/390°F (with fan to help crisp up the chicken wings).
2. Place the chicken wings onto two large sheet pans which are also suitable to use on the stove (i.e. heavy-based stainless steel).
3. Drizzle with some oil and give the wings a good mix so they are all well coated.
4. Lightly season the chicken wings with some salt.
5. Roast the chicken wings for about 1 hour, or until they are golden and crispy.
6. Remove the chicken wings to a large stock pot.
7. Place the sheet pans on the stove over medium-high heat.
8. Add just enough boiling water to cover the caramelised bits and pieces on the sheet pan (the fond).
9. Let the water simmer away gently for a few minutes.
10. Use a whisk to lift the caramelised pieces from the bottom of the pan and dissolve it in the water.
11. You should now have a golden-coloured liquid in the pan.
12. Carefully pour the golden liquid into the stock pot with the roasted chicken wings.

To Make the Ramen Broth

1. Place the stock pot on the stove over medium-high heat.
2. Pour in enough boiling water to cover the chicken wings by about 5 cm/2 inches. If you add too much water, it may make the broth too diluted. So it is better to make a concentrated broth which you can adjust with more water later, if necessary.
3. Add the spring onions, garlic, ginger, shitake mushrooms, and kombu.
4. When the pot nearly comes to a boil, turn the stove down to low heat.
5. Simmer the broth gently for 3 hours. 
6. During this time, skim the broth regularly to remove any impurities. Also, maintain the water level by adding more boiling water as necessary.
7. After 3 hours, use a slotted spoon to remove all of the chicken wings and aromatics to a large bowl. You can discard these items or reserve the meat from the chicken wings to eat with the broth or another dish.
8. Strain the broth through a fine sieve into another large, clean stock pot.
9. To remove the excess fat from the broth, place a sheet of kitchen paper on the surface of the broth and quickly remove and discard it. Repeat this step a few more times. You want to leave a bit of fat in the broth for flavour.
10. Place the pot with the strained broth on the stove over medium-high heat.
11. Add the sugar, salt, soy sauce and mirin.
12. Taste for seasoning. You may need to add more salt or soy sauce, and/or more boiling water if the broth is too concentrated.

To Serve

1. Place the noodles into large soup bowls.
2. Ladle over the hot broth.
3. Add your desired accompaniments.
4. Serve immediately.