Moyashi Ramen

Rinse Chicken Carcass thoroughly under cold water. Place Chicken Carcass in a large pot and cover with 2 liters of cold water. Bring to a boil, then immediately drain the water and rinse the Chicken Carcass again to remove impurities.

Return the rinsed Chicken Carcass to the clean pot. Add 1.5 liters of fresh cold water, Kombu, sliced Ginger, and Garlic Cloves. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover partially, and cook for 60 minutes, skimming any foam that rises to the surface. Remove the Kombu after 30 minutes of simmering to prevent bitterness.