Preheat your oven to 200˚C.

Add your chicken, garlic, onion and ginger to a lined baking tray and roast in the oven for around 30 minutes until the chicken is nicely golden and the onion has a few charry, blackened edges.

Transfer everything to a pot and cover with water (about 2 litres) then bring it to a boil.

Reduce it to a simmer and let it bubble away gently for 1-2 hours until it is reduced by half. The longer you leave it, the more flavour will be extracted out of the ingredients, but it will still be nice after only an hour. Keep an eye on it while it is cooking and top it up with a bit more water if it needs it. The stock should be quite golden and rich.

Remove all of the solids from the stock with a slotted spoon then pass it through a sieve.

Return the stock to a clean pot and add the soy milk and soy sauce and season it with salt to your liking. I added about 2 tsp but it will depend greatly on how much liquid you reduced it down to and how salty your soy sauce is.

Ladle your ramen broth into a deep bowl and add all of your toppings. I added a soft boiled egg, noodles, carrot, pickled ginger, shredded chicken, spring onions and sesame seeds, but feel free to get creative and add whatever you love.