Cooking (long variant, 1 hour*)

*For a quicker version - take chicken stock from a shop, but it's not my way :)

Chicken broth (Clear, flavoured and aromatic)

1. Combine Initial Ingredients. In a large pot add 2 litres of water, 1-2 tsp of salt, and 5-7 peppercorns.

2. Add Chicken. Add the chicken pieces** to the pot.

**(Optional Flavor Step. For a richer flavour, you can briefly fry the chicken pieces in a separate pan until golden brown before adding them to the pot. Remember, for a kid-friendly version, avoid over-browning.)

3. Prepare Vegetables. Cut the clean brown onions in half, leaving the brown skin on (this helps with the broth's colour). Roughly chop the carrots and celery. Add the halved onions, chopped carrots, and celery to the pot.

4. Bring to a Simmer. Place the pot on high heat until it starts to boil (a gentle bubbling).

5. Simmer Gently. Reduce the heat to the lowest setting to maintain a gentle simmer (very small bubbles, not a rolling boil). Cover the pot and let it simmer for 45-50 minutes.

6. Strain the Broth. After 45-50 minutes, the broth should be clear, aromatic, and flavorful. Carefully pour the broth through a colander into another large bowl, discarding the peppercorns, onion pieces, and cooked vegetables.

7. Shred Chicken. Once the chicken has cooled slightly, shred the meat from the bones.

8. Return Broth and Chicken. Wash the original pot and return it to the stove. Pour the strained broth back into the pot. Add the shredded chicken meat to the broth.

9. Final Simmer. Set the pot over medium heat until the broth just starts to simmer again. Once it simmers, turn off the heat.

Well done, the broth is ready!

Ramen

While the broth is cooking, let's prepare a portion of ramen.

1.  Boil Water. Take another pot with water and bring it to a boil over high heat.

2. Cook Ramen. Add the ramen noodles to the boiling water. Cook according to the package directions or until they reach your desired "al dente" texture (slightly firm to the bite). This typically takes 3-5 minutes, but cooking times may vary depending on the type of ramen.

3. Drain Ramen. Once cooked, drain the ramen in a colander and set it aside.

Vegetables

1. Prepare Vegetables

• Carrot: Chop the carrot into the smallest pieces possible (this ensures it cooks evenly with the other vegetables).

• Capsicum: Chop the capsicum into small pieces, but larger than the carrot ones

• Tomatoes: Chop the tomatoes into small pieces, similar in size to the capsicum.

• Garlic: Crush and finely chop the garlic cloves.

2. Sauté Vegetables

• Heat a pan over medium heat. Add a drizzle of olive oil to the pan

• Add the chopped carrots to the pan and cook for 2-3 minutes, stirring occasionally, until they begin to soften.

• Add the chopped capsicum to the pan and cook for another 2-3 minutes, stirring occasionally. Add the butter at this stage.

• Add the chopped tomatoes to the pan and cook for another 2-3 minutes, stirring occasionally.

• Add the crushed garlic to the pan and cook for 1-2 minutes more, stirring continuously.

3. Combine Ramen and Vegetables

• In the Pan***: Add the drained ramen to the pan with the cooked vegetables. Carefully mix everything until well combined. Remove the pan from the heat.

***In a Bowl (Optional): If mixing the ramen and vegetables in the pan is difficult, transfer everything to a large bowl and mix carefully there. Be cautious as the ingredients will be hot.