1
Make ramen noodle dough, letting it rest for about an hour.
2
Fry off some chicken wings, add cold water, carrot, shiitake mushrooms, green onions, miso, garlic, a splash of soy sauce, and let it simmer for about five hours.
3
Divide dough into four pieces, roll them out, and use a pasta maker to get them formed.
4
Boil some water, pop in noodles for about a minute, transfer them to an ice bath, and mix with chicken fat.
5
Air fry noodles for about 20 minutes until they are nice and crisp.
6
Check on chicken stock, strain it, and let it simmer for another four hours until it reduces significantly.
7
Add veg to a blender alongside reduced stock, spread it out, and put it in a dehydrator for about 16 hours.
8
Break up dehydrated pieces, give them a quick blitz in a blender, and mix with MSG, onion powder, garlic powder, paprika, and salt.
9
Assemble top ramen by adding noodles to boiling water alongside a seasoning packet.
10
Once noodles are done, plate and serve.