Set a deep frying pan or wide stockpot on a scale and add 225 grams ground chicken. Grate in 60 grams onion and 6 grams ginger.

Add 1 tablespoon tamari soy sauce, 1 tablespoon vegetable oil, and 1/16 teaspoon baking soda to the pan, then set it over medium-high heat. Use a spatula to crumble the meat into small pieces as it cooks.

Once the liquid has evaporated, stir-fry until the chicken is deeply browned (but not burnt) and a thick layer of dark brown fond forms on the bottom of the pan.

Add 4 cups dashi stock, 5 grams powdered gelatin, 4 grams dried shiitake mushroom, and 3 tablespoons soy sauce. Bring the mixture to a boil. Skim off any foam that rises to the surface, but leave as much fat behind as possible.

Lower the heat to maintain a gentle simmer and cook the shoyu ramen broth for 10 minutes.

Strain the broth through a fine-mesh sieve, pressing on the solids to extract every drop of flavor. Keep the broth warm over low heat while you boil 220 grams fresh ramen noodles according to the package instructions.

Drain the noodles well, divide them between two large bowls, and ladle the hot soup over the top. Garnish with your ramen toppings of choice.