Add bones to large pot and cover with cold water. Bring to boil. Continue to boil for one minute and then drain bones and discard water. Rinse bones thoroughly under cold running water.
Place a large clean stock pot over med-high heat. Add oil to barely cover the bottom of the pot. Saute onion, leek, ginger and garlic until soft. Return chicken and pork bones to pot. Add kombu, salt and water. Bring to a boil and then immediately reduce heat to a simmer.
Allow broth to simmer for 8hrs. Add water as needed to ensure that the bones stay covered throughout cooking process.
*To Make Noodle Soup:
Add hot Shio Broth to cooked ramen noodles. Garnish with any of the following items: Thinly Sliced Cooked Pork Loin, Cooked Seafood, Shitake Mushrooms, Bean Sprouts, Scallions, Bamboo Shoots, Poached Egg*