Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)

Blanch 500 g chicken carcass in boiling water for about 3 minutes, until foam and blood rise.

Drain, then rinse under running water, cleaning between the bones so the finished broth stays clear.

Put 1.5 L water, the cleaned chicken bones, 1 green onion, and 10 g kombu in a pot.

Simmer over medium-low heat for 1 hour, skimming foam often and avoiding a rolling boil.

When the broth looks clear and light amber, strain it.

Add 15 g bonito flakes off the heat, steep for 5 minutes only, then strain again through a fine sieve so the flavor stays clean, not harsh.

Warm 4 tbsp soy sauce and 2 tbsp mirin in a small pot over low heat.

As soon as the edges begin to bubble lightly, turn off the heat to round the tare without reducing it too much.

Boil 2 eggs for 6 minutes 30 seconds, then chill in cold water and peel.

Slice 4 narutomaki pieces if needed, drain 60 g menma, and cut the remaining green onion for a fresh topping.

Cook 200 g ramen noodles in boiling water slightly less than the package time so they stay firm.

Add tare and hot broth to bowls, then place noodles, eggs, narutomaki, menma, and green onion on top and serve immediately.