You can also check out the video to see full instructions: you don't like FISHY TASTE, feel free to adjust the amount of dried seafood ingredients. Thanks for all your feedback.

Ingredients

For the broth

• 1 whole stewing chicken or 3 lbs chicken bones

• 1 piece kombu

• 1/4 cup dried scallops (optional if it's too fishy for you)

• 1/4 cup anchovies (adjust the amount to your taste)

• 1/4 cup bonito flakes

• 1/4 cup dried shrimps (adjust the amount to your taste)

• 1/2 inch ginger thinly sliced

For the tare

• 1 cup soy sauce

• 1 piece kombu

• 1/2 cup mirin

• 1/2 cup sake

• 8 scallions

• 1/2 cup bonito flakes

• 1/4 cup sugar

• 1/2 inch ginger thinly sliced

8 gloves garlic crushed

Instructions

Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes. Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare. Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.