Roll up your sleeves and enjoy playing with these ingredients. If you've never had a hearty authentic bowl of ramen before, you are in for an eye opening experience you'll love and won't soon forget. | www.lakesidetable.com
Preheat oven to 425F.
Place chicken wings in a stovetop safe roasting pan and roast in the oven for 30 minutes.
Reduce heat to 350 and mix carrots and scallions with chicken wings. Roast another 20 minutes.
Transfer roasted chicken wings and vegetables to a soup pot.
Deglaze roasting pan with 2 cups water over low to medium heat on stove. Scrape all bits off the roasting pan with a wooden spoon. After pan is clean and water is boiling, pour it all into the soup pot.
Add ginger, garlic, kombu, mushrooms, bonito flakes, soy sauce, and the remaining 8 cups of water to the soup pot. Bring to a boil and them immediately lower temperature to simmer.
Simmer uncovered and skim any fat and scum that float to the top for 3 1/2 hours.
Strain the broth through a fine mesh strainer. Discard all solids. Cool, cover and refrigerate over night. Before reheating, skim off any fat on top.
Combine the soy sauce and mirin in an air tight container and refrigerate until ready to use.
Noodles - Simmer noodles in salted water for 4 minutes; Peel soft boiled eggs and slice in 1/2 long ways.
Broth - bring the broth to simmer in a sauce pan. Add soy/mirin combo to taste.
Assemble the bowls - Divide the noodles among 4 bowls. Ladle broth over noodles. Place a half egg in each bowl. Top with bamboo shoots, scallions, nori, crunchy garlic paste, and drizzle with toasted sesame oil.
To get the best flavor from this broth, make it a day ahead and up to 1 week before serving.