Ramen!
Sorry @poetic-chef, but you response was too clutch not to share. I’ll absolutely be firing questions your way.
@chananacakes and @logicalconfusion, since you two gave me some advice earlier, this might be up your lane.
“ Well my friend, you have come to the right place. My specialty is ramen and I make all sorts. I will teach you how to make shoyu tori paitan ramen. First you’re going to need like 6-8 chicken carcasses, like 12 pieces of garlic, 2 bunches of green onion stems, 2 inches of ginger, and a handful of dried shiitake mushrooms. You’re going to start by roasting the chicken bones until they are nice and golden brown. This is going to add flavor and color to your broth. Once they are done add all the other ingredients in a pot with a lot of water. Next, boil the shit out of it. It’ll probably take about 2-3 hours to get it to a nice creamy color. When the pot gets about 1/3 of the way reduced add more water. So once your broth is a nice creamy color you know its done. Strain it and then add about half a cup of mirin and a cup of soy sauce. Taste it. If it doesn’t have enough seasoning you can add more soy or add salt. And its that simple. If you want to make a miso ramen add miso to taste with that chicken broth base. You can also just season it with salt and have a shio version. That’s pretty much the base I use at work for my ramen. Good luck and if you have any questions shoot me another message.”