雞白湯拉麵

First, clean the chicken carcass by removing any innards and blood. Cut it into smaller pieces, then boil it for about 3 minutes. Discard this initial water. Add all the other soup ingredients to the pot and let them simmer for at least 30 minutes.

In a small pan, combine the tare ingredients and simmer them until the mixture has reduced to about one-third of its original volume.

Chop the green onions. Take the white part of the leek and slice it into thin strips, then soak these leek strips in water.

Place the boneless, skin-on chicken thigh in a pan with the skin side down. Add a small amount of water to the pan and steam-fry the thigh. After about 3 minutes, sear both sides until they are nicely browned.

Strain the soup to separate the broth, then return the clear broth to the pot. Add your desired amount of tare to the broth to adjust the flavor to your liking.

Cook the ramen noodles according to package directions. Add the cooked noodles to the soup, then garnish with all the made toppings.