1. Preheat oven to 400 degrees. Add pork bones and onion to a shallow baking sheet. Roast for one hour. Let cool and set aside.
2. In a stock pot, add water add chicken, pork bones, carrot, onions, and garlic. Bring to a boil; set on a high simmer for 15 minutes. Reduce heat. Add mushrooms, bacon, scallions, and tare. Cook covered over low heat for two hours. Remove from heat. Remove bones. Shred chicken once cooled and add back to the broth. Keep warm.
3. Add to ramen noodles once finished.
4. Garnish with scallions. Optional: Add a six-minute softboiled egg (pictured above).

For the ramen noodles:

1. For the ramen noodles, toast the buckwheat in a sauté pan until it becomes fragrant. Let it cool. Mix all ingredients by hand until it forms a pasta-like dough, smooth and firm.
2. If you have a pasta machine roll out to number five. You can either cut to the width of your liking or use a pasta attachment. We went with a thinner noodle in the picture.
3. Bring a large pot of unsalted water to a rolling boil over high heat. Add noodles to boiling water and stir to prevent sticking. Cook, stirring occasionally, for about 2 minutes. Drain thoroughly and add to warm ramen broth.