Place the kombu, shiitake mushrooms, niboshi, and water in a small pot. Let rest for 3 hours.

Place the pot over medium heat and bring to a boil. Right before the water comes to a boil, remove the kombu. Add the bonito flakes and simmer for ten minutes. Remove the pot from the heat and let it sit for 5 minutes. Strain through a fine mesh strainer and discard all those ingredients. Place the stock in an airtight container and allow to cool completely. Can be stored in the refrigerator for up to five days.

Place the chicken wings, feet, and necks in a large pot. Cover with enough water to just cover the chicken. Place over low heat and allow to come to a simmer. This should take about 1 hour. Allow this to simmer for 4 hours. As it cooks, remove any scum that forms at the top, but avoid moving the chicken too much, and add additional water as it reduces during the cooking time.

After the 4 hours have passed, add the garlic, scallions, onion, and carrot to the pot. Allow to simmer for another 2 hours. Continue to remove any scum that rises and add additional water as it reduces.

After the cook time has passed, carefully remove all the solid items from the broth. Add the dashi to the chicken broth and stir together. Transfer to an airtight container and allow to cool completely.

Place in the refrigerator overnight to allow the fat to solidify on the surface. The next day, remove the fat and set aside for the chicken oil. The broth can be stored in the refrigerator for 1 week.

Place the reserved chicken fat, canola oil, chicken skins, scallion, ginger, and garlic in a saucepan over medium heat. Bring to a simmer, reduce the heat to medium-low, and allow to simmer for about 30 minutes. Keep an eye on this and do not allow the oil to burn.

Place the lemon peels in a heatproof bowl. Using a fine mesh strainer, strain the chicken oil into the bowl and allow the oil to infuse with the lemon peels. Transfer to an airtight container and allow to cool. This can be stored in the refrigerator for 1 month.

Combine the water and kombu in a small pot. Cover and let rest overnight.

The next day, add ½ cup of the prepared broth to the pot and place over medium heat and bring to a boil. Right before the water comes to a boil, remove the kombu. Add the bonito flakes and niboshi. Reduce the heat to low and simmer for 15 minutes. Strain through a fine mesh strainer and discard all those ingredients.

Place the broth back into the pot. Place over medium-low heat. Add mirin, sake, salt, monosodium glutamate, and sugar. Cook until everything has dissolved.

Transfer to an airtight container and add the rice vinegar and lemon juice. The tare can be stored in the refrigerator for up to 1 month.

The toppings you use for this ramen is completely up to you. For the protein, you can top this with either poached chicken breast or european style bacon, to match the look of the meat in the image. Either variant is delicious!

Heat a pot with water just before it boils. Add the onions and cook for 3 minutes, until it has slightly softened. Remove and transfer to a plate with a paper towel to let them drain.

To set up a bowl of ramen, heat up 12 oz of broth. Take a bowl and place 2 tablespoons of tare and a ½ tablespoon of the chicken oil at the bottom. Add the broth. Place the cooked ramen noodles in the center. Top with the protein of your choice, lemon slices, onion, menma, and radish sprouts. Serve immediately.