Rub the salt and pepper into the chicken drumsticks.
Heat a frying pan over medium heat and coat with canola oil.
Add the garlic and ginger. When the aroma of the garlic comes out, add onion, carrot and celery. Then stir-fry until the onion is golden brown. This process brings out the umami of vegetables.
In the same frying pan, grill the chicken drumsticks until the skin is golden brown and crispy (the chicken doesn't need to be fully cooked at this point).
Set a large pot over the gas top. Transfer the vegetables and the chicken into the large pot. Make sure to transfer the browned bits to the pot, as the bits become umami.
Add the water into the pot and put a lid on. Bring to a boil. Turn down the heat to simmer for 45 minutes.
Let it cool.
Transfer the soup into a blender and blend until smooth. Put back the soup to the pot.
Bring back to a boil then season with salt and pepper.
Now the soup is ready for making ramen.