For the chicken broth:
1 organic chicken frame
3 litres spring water, or filtered
1/4 cup Ceres Organics apple cider vinegar
2 cinnamon sticks
1 TBS whole cloves
1 TBS star anise
6 cubes organic dried sugared ginger
3 organic garlic cloves
A handful of Pacific Harvest kelp

Into the pressure cooker for 20 minutes, strained and into a glass bottle.
You could also use a slow cooker, I suggest a minimum 8 hours, just on a low heat, and you can leave it all day.

For the ramen bowl:
Into a bowl of the hot broth, add, your favourite noodles, cooked as per packet instructions, served with some fresh shredded cabbage, carrot, a boiled egg, the Bostock Brothers Chicken Rashers, cooked to your liking, we have pan fried here for this dish, a little extra soy sauce if you like, fresh coriander, and toasted sesame seeds to finish.

Enjoy hot for a delicious, nourishing meal.