In a large stockpot, soak the Kombu (1 ounce) and Dried Shiitake Mushroom (1 ounce) in Water (3 quart) overnight to make a simple dashi.
Chop the Chicken Drumstick (2 pound) into medium sizes pieces.
In a separate large pot, boil enough water to submerge the Chicken Pieces. Rinse the chicken parts, then plunge them into the boiling water for about 3 seconds to clean. Remove the chicken and place it in the pot of dashi.
Turn the heat to high, and keep an eye on the broth while the temperature rises. Skim off any scum that rises to the surface. Just before the soup begins boiling, lower the heat to a simmer.
Using a long-handle slotted spoon or kitchen tongs, remove the konbu and shiitake mushroom. Add the Dry White Wine (1 tablespoon).
Simmer, uncovered, over low heat for 4 hours.
Strain the soup into a container, then reheat as necessary for each bowl of ramen. Serve and enjoy!