Prepare the shio tare. Thinly slice the garlic, ginger, and onion. Place all ★ ingredients in a container and let sit overnight.

Cook the shio tare. Heat the ★ mixture over low heat. Remove the kombu just before it boils. Simmer until the onion softens.

Strain the shio tare through a sieve. If possible, let it rest for about a week. (It's still tasty if used right away, but the saltiness will be a bit sharper.)

Remove any remaining organs from the whole chicken. Parboil the chicken feet for about 20 minutes, trim the nails, scrape off any dark parts, and make slits in the palms.

Place the prepped chicken and 8 1/2 cups (2 liters) water in a pot. Boil over high heat for 3 hours, skimming off any scum at the beginning.

After about an hour, when the chicken is tender, mash it with a wooden spatula as it cooks. When the broth turns white and thickens, it's done.

Add the ● ingredients to the pot to remove any unwanted odors.

Combine the soup and shio tare. Cook the noodles and add them to the soup. Top with your favorite garnishes.