Roasted Duck Ramen

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2 Chinese-style whole roast ducks (see Note)

5 pounds chicken bones or feet

2 1/2 gallons water

4 12-inch pieces dried kombu seaweed (see Note)

1/2 cup peeled crushed garlic cloves

1/2 cup crushed ginger slices

2 yellow onions, chopped

2 serrano chiles, chopped

4 whole dried shiitake mushrooms

12 fresh shiitake mushrooms, stems removed

1 bunch spinach or winter greens, cleaned and trimmed if needed

Store-bought fresh ramen noodles, cooked

2 cups bean sprouts

Thinly sliced green onion to garnish

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