1. Chop the spring onion in half, and the carrot into thick slices. Roast it all in a dry and hot non-stick pan for about 10 minutes until charred a little. Shake the pan regularly.

2. Add the chicken thighs, roasted carrot and spring onion, garlic cloves, smoked bacon, ham hog skin and fat (optional) and soy sauce to a large pan. Add the dashi (recipe below) until all the ingredients are submerged. You can also add the cooked shiitake mushrooms you made dashi with. They will get more tender to use as a ramen topping in the end.

3. Pressure cook the ingredients for 45 minutes. Using a pot on the stove? Simmer the broth for 90 minutes.

4. Strain the broth and pour the flavourful broth back into the pot. You should have about 8 cups of broth. Let the chicken cool. Once you can touch it without burning your fingers, remove the skin from the thigh meat and add the skin to the broth. Push the soft garlic meat out of their pockets and add it to the pot as well. Blend the ramen broth until it turns milky white. Taste and add extra soy sauce if necessary. Let the broth cool, or use immediately to make a ramen soup.

5. Discard the cooked bacon, ham fat and skin, spring onions and carrots. Remove the chicken meat from the bones, slice the shiitake mushrooms and use them both as a topping for your ramen soup.