Begin preparing your dashi by soaking 10g of kelp, 30g of bonito flakes, and 3 dried shiitake mushrooms in 4 cups of cold water overnight in a large bowl.

This soaking period allows the ingredients to release their umami flavors, enhancing the overall taste.

Rinse 2 chicken carcasses and 2 pounds of chicken wings under cold water, removing any organs and excess blood.

Pat them dry with a paper towel.

In a large pot, bring 6 cups of water to a rolling boil and add the cleaned chicken.

Allow the chicken to poach for about 5 minutes, then remove and strain the water, discarding any impurities.

Return the poached chicken to the pot and add 10 cups of fresh water along with 1 chopped onion, 4 whole garlic cloves, and a 2-inch piece of unpeeled ginger.

Bring this mixture to a boil, reduce the heat to low, and simmer for 3 hours.

Continue to simmer gently, stirring in about 1 cup of your prepared dashi stock after 2 hours.

In the final hour of simmering, add the soaked kelp, bonito flakes, and rehydrated shiitake mushrooms from your dashi preparation.

Strain the broth through a fine sieve into another pot.

Mix your tare ingredients based on your desired flavor.

Ladle the hot ramen broth into bowls, adding 1-2 tablespoons of your chosen tare.

Top with cooked ramen noodles, freshly sliced scallions, and additional toppings.