Add all ① ingredients to a pressure cooker with enough water to cover. Cook under pressure for 30 minutes. Roughly chop the vegetables before adding.

Remove the bones from the chicken drumettes, then blend everything together with an immersion blender. If storing, transfer to a zip-top freezer bag and freeze at this stage.

Add all ② ingredients to a small saucepan and bring to a boil.

Mix ① and ② together, adding hot water a little at a time until you reach your desired flavor strength. As a guideline: 1 ladle of ①, 1 teaspoon of ②, and 1 ladle of hot water.

Once the soup is ready, cook the ramen noodles. Top with your choice of soft-boiled egg, leafy greens, or shredded chili pepper to finish.