Boil 1 litre of water with bonito flakes for 10 minutes and sieve.
Add soy sauce, sake, salt, garlic, ginger, chilli, and spring onions to the stock and cool.
Boil eggs for 6 minutes 20 seconds, peel, and marinate in the soy stock overnight.
Simmer chicken and vegetables in 4 litres of water for 2 hours, skimming and reserving fat.
Simmer 300ml water with konbu and bonito flakes, then dissolve salt, sake, mirin, vinegar, and soy.
Season and fry the squid in vegetable oil for 1 to 2 minutes.
Steam the prawns in a bamboo steamer for 4 minutes.
Boil 2 litres of chicken stock with clams and reserved prawn shells, discarding unopened clams.
Filter the stock through a muslin-lined sieve and return to a boil.
Boil fresh ramen noodles for 34 seconds and drain.
Assemble bowls with salt base, stock, noodles, seafood, egg, spring onions, fat, and sesame seeds.