Wash and cut the vegetables as shown in the picture.

Clean the chicken carcass very well. Put enough water in a large pot over high heat. When it boils, add the carcass and leave it for 2 to 3 minutes.

Remove the carcass and clean it again. (Discard the water) Break the carcass a bit and put it in a pressure cooker with 2 to 2.5 quarts of water over high heat.

Add the vegetables and 1/2 cup of white wine. Then skim off the fat and apply pressure. Carefully place the lid on the pot, and when it starts to release steam, cook on low heat for 30 minutes.

After 30 minutes, turn off the heat and let it release pressure naturally. Then remove the vegetables (onion and carrot) and add the pork loin.

Heat it on high until very hot, then reduce to low heat. Leave it for 60 minutes and skim off the fat. Then remove the meat.

Make a cut in the middle of the meat to check its doneness. Then put it in a ziplock bag.

Add 2/3 cup of soy sauce, 2 tablespoons of white wine, and 1 1/2 teaspoons of rice vinegar and mix well. Pour it into the bag. Leave the meat in the refrigerator for 3 hours to overnight.

Remove everything from the pot and strain to get the broth. (Discard the carcass)

Keep the broth until everything is ready to make Ramen. Cut the leek.

Boil the bean sprouts.

After the meat marinates in the refrigerator, separate it from the sauce. Use the sauce for the Ramen soup.

Prepare boiled eggs, Nori, and get ready to make Ramen. Boil the Ramen noodles.

While the noodles are boiling, prepare the Ramen soup. Serve the sauce and broth in a bowl. (Adjust to the desired depth)

Remove the noodles and put them in the soup.

Add all the ingredients and it will be ready to serve and eat.

If you use this type of noodle (labeled Ramen), it's okay, but it's not actually Ramen noodles. I recommend finding yellow noodles.