Vegetable Shio Ramen

1. Prepare the broth: In a large pot, combine Water and Chicken bones. Add Kombu and let it soak for 30 minutes. Bring to a gentle simmer over medium heat, skimming any scum that rises to the surface. Cook for 30 minutes, ensuring it does not boil vigorously.

2. Remove the Kombu from the pot before the water boils to prevent bitterness. Continue simmering the Chicken bones for another 15 minutes.

3. Turn off the heat and add Katsuobushi to the pot. Let it steep for 5 minutes, then strain the entire broth through a fine-mesh sieve, discarding the solids. Keep the clear broth hot.