Remove the innards and blood from the chicken carcass, cut it into smaller pieces, and boil for about 3 minutes. Discard the water. Add all the soup ingredients and simmer for at least 30 minutes.

Combine the tare ingredients in a small pan and simmer until reduced to about one-third of the original amount.

Chop the green onions and cut the white part of the leek into thin strips. Soak the leek strips in water.

Place the chicken thigh skin-side down in a pan, add a little water, and steam-fry. After about 3 minutes, sear both sides until browned.

Strain the soup, return the broth to the pot, and add your desired amount of tare to adjust the flavor.

Cook the ramen noodles, add them to the soup, and top with the prepared toppings.