A creamy, white chicken-based soup that serves as a lighter alternative to Tonkotsu.
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Blanch the chicken carcasses and wings in boiling water for 10 minutes, then drain and scrub away all dark marrow and impurities under cold running water.
Place the cleaned chicken in a high-pressure cooker with 3 liters of water, onion, garlic, ginger, and leek; seal and cook at high pressure for 90 minutes.
Release pressure manually and use a heavy wooden paddle to vigorously smash the softened bones against the side of the pot to release marrow and collagen.
Boil the soup uncovered on high heat for 30 minutes, whisking constantly to emulsify the rendered fats into the liquid until it becomes opaque and milky white.
Strain the broth through a fine-mesh chinois, pressing on the solids to extract every drop of liquid, then discard the solids.
Prepare the 'Tare' (seasoning base) by simmering the light soy sauce, mirin, salt, and kombu in a small pan for 5 minutes; do not let it boil vigorously.
Cook the ramen noodles in a separate pot of boiling water according to package instructions, ensuring they remain 'al dente'.
Assemble by placing 2 tablespoons of Tare in each bowl, whisking in 350ml of the hot chicken broth until frothy, then adding noodles and desired toppings.
