Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lay the chicken and beef bones on a baking sheet and roast until deeply browned, turning once halfway, about 40 minutes.

Meanwhile, reconstitute the dried mushrooms in a stockpot with four cups water over medium-low heat.

When the bones are browned, add them to the mushrooms, including any juices that may have collected in the bottom of the pan. Add in garlic, ginger, shallots, carrots, scallions, soy sauce, and beef fry or pastrami. Cover with cold water and bring to a boil, then lower to a very gentle simmer for at least four to six hours, or up to 12 hours. Skim the surface every hour or so, and add cold water as necessary if the water evaporates.

Strain the broth, then add salt as necessary to taste.

Place the ramen noodles and other add-ins in a deep bowl, then pour broth over it.