Make the bone broth:

1. Combine shiitake and wood ear mushrooms in a small bowl; add warm water to cover. Let soak until plump, about 1 hour. Drain, reserving soaking liquid. Set mushrooms and soaking liquid aside separately.
2. Place chicken in a large bowl; pour wine over chicken. Place scallions inside cavity of chicken. Set aside.
3. Combine onions and ginger in a large pot. Place chicken on top; add wine from bowl, bay leaves, mushrooms, and mushroom soaking liquid. Add enough water to cover chicken. Bring to a boil over high. Using a mesh skimmer, skim foam on surface of broth in pot. Reduce heat to medium-low, and simmer, uncovered, 2 hours.
4. Add jujube dates, goji berries, astragalus root, and angelica root to pot, and stir to submerge in liquid. Cook broth mixture over medium-low, uncovered and undisturbed, until chicken is very tender and broth has reduced by about 2 cups, 45 minutes to 1 hour. Remove from heat.
5. Remove chicken from pot, and transfer to a cutting board. Let rest until cool enough to handle, about 20 minutes. Remove and discard skin and bones; reserve all meat. Pour remaining broth mixture in pot through a fine wire-mesh strainer into a large heatproof pot, and discard solids. Stir in sea salt. Set bone broth aside.

Make the noodle soup:

1. Cook soba noodles in a medium pot of boiling water according to package instructions. Remove noodles from water, and divide among two ramen bowls or heatproof bowls. Add bone broth to bowls. Top each with scallions, sesame oil, shredded nori, goji berries, and 1/2 cup chicken; add additional toppings such as soft-cooked eggs, sautéed leafy greens, roasted mushrooms, and microgreens as desired. Season with additional salt or soy sauce to taste. Reserve remaining chicken for another use.