Homemade shoyu ramen

Broth:

1. Place all the bones in a large pot, pour cold water over them.
2. Bring to the boil and cook for 5 minutes.
3. Then pour out the water and rinse the bones and the pot.
4. Peel the onion and garlic and cut the ginger into large pieces. Wash the kombu and shitake mushrooms.
5. Add vegetables and the rest of the ingredients to the bone in the pot, pour in about 5 litres (170 fl. oz.) of water.
6. Bring to a boil and cook for 30 minutes.
7. Reduce the heat to medium, pull out the kombu and cook under cover for 6 hours.
8. After this time remove the bones, pass the broth through the sieve and add 60 ml (2 fl. oz.) of soy sauce.
9. Try and add more soy sauce to taste if necessary. 
10. At the end you should get about 2.5 liters (85 oz.) of broth.

Serving:

1. You don't need to add all the ingredients I mentioned to the dish. Choose the ones you like or have access to.
2. Cut the shitake mushrooms, nori, carrot, spring onion and chashu into thin strips.
3. Place the cooked noodles at the bottom of the bowl.
4. Add the ingredients of your choice.
5. Pour hot broth over it.
6. Sprinkle with sesame seeds on top and add a little chili oil.
7. If necessary, season with more soy sauce.