Broth

1. Pour 1 litre of cold water into a large pot and add kombu (dried kelp) and niboshi (dried sardines), soak for 30 minutes.
2. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
3. Once it's almost boiling, turn the heat down to simmer and add the chicken wings, bonito flakes, fresh ginger, garlic cloves and spring onion. Simmer for 30 minutes. (While it's simmering you can work on the tare steps below.)
4. When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
5. The completed broth should be golden and clear.

Tare

1. Heat a small sauce pan on low/med-low and add the lard. Once it's melted, add the chicken skin.
2. Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
3. Remove chicken skin (you can eat it or use it as topping), then add water, soy sauce, sake, mirin, sugar and salt to the pan. Simmer for 15 mins.
4. Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.

Assembly

1. Cook the ramen noodles according to the instructions on the packaging.
2. Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
3. Add 300ml of hot broth to each bowl and mix.
4. Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
5. Add the toppings of your choice.
6. Enjoy!