Tonkotsu Ramen

Place the cleaned bones in a large stockpot, cover with water, and boil vigorously at a rolling boil for 10-12 hours, topping up water as needed until the broth is milky white and rich with emulsified fat.

Strain the broth through a fine-mesh sieve into a clean pot and keep it at a rolling simmer.

Prepare bowls by adding 2 tablespoons of tare (seasoning sauce) to the bottom of each warmed bowl.

Boil the fresh ramen noodles in a separate pot of rapidly boiling water for 1-2 minutes until al dente, then drain them vigorously.

Pour the piping hot tonkotsu broth into the bowls, gently fold in the noodles, and carefully arrange sliced chashu, halved soft-boiled eggs, green onions, and a sheet of nori on top before serving.