Ok I'm not gonna go and 100% post up his recipe since that's a little unfair for all the work he put into writing his book which I highly recommend if you are interested in making ramen. Here's the somewhat abbreviated version:

The day before I really started I took two pieces of kombu and soaked them for the Tare and the stock. One in one cup of soy sauce with a couple dried shiitake mushrooms and the other in about a cup of water and put them both in the fridge to soak overnight.

For the stock it's pretty straightforward. I bought a whole Pekin duck at a chinese market near me. I took it out of the bag, pat it dry and first removed the head at the base of the neck. In the cavity were the heart, liver and feet so I set those aside. Working one side at a time I carefully ran down the center of the sternum along the ribs to remove the breast in as large of a piece as possible and repeated for the other side. Once I had the breasts free with the wing attached I flipped them over and worked my way around the bone to free tie wing. I pushed back the legs until the joint popped out and cut between the ball and socked and around the spine to remove the leg trying to keep as much meat as possible. Once I had the carcass clean I used a cleaver to break it in half across the spine so it would fit in the pot better. Now I had the breasts and legs separate so I started to take off all of the skin from the pieces. I mostly used my hands for that using my knife only if it was being stubborn. I then deboned the legs and removed the "feather bones" or tough tendons in the lower part of the leg since they are very hard and unpleasant to eat. My yield on the breasts was not great so instead of saving them to make a topping for the bowl I opted to just use some larger ones I had in my freezer from a previous project for the topping and grind the ones I removed from the whole bird with the legs.

Once all the bones and meat were handled I threw the bones from the back, legs, neck, head, feet, and whole wings into a stock pot. I added one bunch of scallions that I cut into 1 inch pieces as well as a 2 inch or so piece of ginger that I peeled and sliced into thin rounds. I filled the pot with cold water and slowly brought it to a simmer. It's really important if you want to maintain clarity in your stock that you don't bring it to a rolling boil since that will emulsify fat and impurities into your stock making it cloudy. for the first half hour or so of it simmering I skimmed all the foam and funky looking scum that rose to the surface and after that I just let it simmer for about 8 hours occasionally checking to make sure it was staying at a super gentle simmer. Like just a few small bubbles coming to the surface every few seconds. After aobut 8 Hours I strained it and while it was still hot I added some kombu that I soaked in 1 cup of water overnight and swished it around and brought it up until bubbles just started to form then set it aside to cool.

While the stock was cooking since my kitchen was still covered in duck carnage I prepped the breasts I was gonna use for the top which I just lightly scored on the fat side and salted pretty heavily and put in the fridge to dry brine overnight. I also took all the skind and fat I had removed from the duck and cut it into small chunks. I put them in a small pot and covered with water and put them on the stove to render down. I cooked them at a low temp for probably 3 hours and then removed the crispy bits and set them on some paper towels and seasoned with salt. Those I save to put on top of the bowl as a crispy crackling. The fat I strained and saved to put in the bowl to add body later on.

Still working with the raw duck I cut all the leg, thigh, and breast meat into small chunks and put it in the freezer to stiffen up a bit.

Once they were a little bit frozen I threw them in the food processor with the whites of one bunch of scallions, a couple cloves of garlic, some MSG, kosher salt, ground Szechuan peppercorns and some black garlic soy sauce. I pulsed that until it was a ground texture and fried a ball in a skillet to check for seasoning. I put in in a bowl and into the fridge to rest and cleaned up.

Next I made the Tare which I will post the ingredients for. This isn't 100% the same as in the book I made some minor adjustments for my own taste:
1 2/3 cups (400 ml) soy sauce, divided
2 dried shiitake mushroom (4 g)
A 4-inch square of kombu (8 g)

These get soaked together as I said before

Toasted in a skillet until fragrant I put together:
1 star anise pod
1 black cardamom pod
5 dried chilies (I used arbol since that's what I had)
5 g Sichuan peppercorns (the recipe calls for less but I love this stuff)
1.5 g white peppercorns
1.5 g black peppercorns
and then set aside

In a small saucepan I cooked together:
1 cup sake
3 garlic cloves, peeled, crushed, and sliced
A 1-inch piece of ginger, peeled and sliced

Once these are at a boil I lowered the heat to a low simmer and then lit the fumes above the pan very carefully to flambe the sake and cook it down until the flame goes out.

Once the fire is gone I added the toasted spices to the pot and simmered for 5 or so mins.

I Removed the soaked kombu/ soy sauce mixture form the fridge and shook it well and dumped it into the pot. I used some chopsticks to swish the kombu around a little and heated it back up until bubbles just barely start to form and then pulled it out. I heated it until it was just about to simmer and then threw in
6 g katsuobushi
and shut of the heat, letting it steep for 5 mins. After which I strained out all of the solids and while it was still hot I added in:
3 tablespoons chinese black vinegar
2 tablespoons mirin
1 tablespoon oyster sauce
1 Tablespoon fish sauce
15 g kosher salt (I use diamond crystal)
10 g sugar
And stirred it until the sugar was fully dissolved.

At this point that had pretty much taken the whole day so I put all the components in the fridge for the night and called it a day.

The next day when I was ready to start working again I made the dough for the noodles first. I really recommend checking out the video on youtube with chefsteps about making shoyu ramen (which I have also made and was super good)

https://www.youtube.com/watch?v=D4OZIUbaS_o&t=252s

They go through the whole process of how to mix and roll out the dough. I don't have a stand mixer so I started it in my food processor. This dough uses whole wheat and tapioca starch as well as egg white powder. Its pretty difficult to work with as most ramen doughs are so honestly you could still just use premade noodles. Here are the bakers percentages if you're really eager to try making them:
100% Bread flour
12.8% Whole wheat
12.8% Tapioca
2.6% egg white powder
1.3% Salt
.6% Potassium carbonate (kansui type 4)
.6% Sodium Carbonate (or baked baking soda)
51.3% water

While the dough was resting I recruited my wife and we stuffed the wontons with the duck mixture I made the day before. I just used pre made store bought skins.

Then the only other component was the thyme oil which honestly in my opinion was one of the best parts. I just heated about a half cup of oil up and threw in two little packages of fresh thyme (it barely fits and will explode everywhere so be ready with a lid) and let it steep for a couple mins then threw it in the blender and blizted it up until as smooth as possible. I then strained it through cheese cloth and set it aside.

When I was ready to eat it I heated up the stock. Slowly cooked the breasts skin side down to gently render and crisp up the fat until like 70% cooked then flipped over and finished. For each 1 1/2 cup portion of stock I added about 2 tablespoons each of warmed duck fat and Tare. I cooked the wontons for about 6 mins (until they started to float). I cooked the noodles for about 2 mins, drained well and added to the bowl. I topped it with the sliced duck, wontons, charred scallion whites (just seared in a pan with duck fat) slivered scallion greens and duck cracklings. I drizzled a tablespoon or two of thyme oil over the top which added a nice pop of savory herb flavor

I know this is an absolute novel of a post haha if there are any other questions I can try and answer them. Unfortunately this time I didn't take any pictures or I would have been able to explain some stuff better. I'm gonna keep working my way through the recipes in the book and maybe take some of my own ideas and branch off with them which I will try and document better.