Tonkotsu Ramen

Ingredients

• Pork bones (2 lbs)
• Water (10 cups)
• Garlic (4 cloves, smashed)
• Ginger (2 inches, sliced)
• Onion (1 large, quartered)
• Soy sauce (1/4 cup)
• Mirin (2 tablespoons)
• Salt (to taste)
• Ramen noodles (4 servings)
• Chashu pork (8 slices)
• Soft-boiled eggs (4, halved)
• Green onions (2, chopped)
• Nori seaweed (4 sheets)
• Black garlic oil (2 tablespoons)

Instructions

1. In a large pot, add the pork bones and cover with water. Bring to a boil and let it cook for 10 minutes to remove impurities. Drain and rinse the bones.
2. In the same pot, return the cleaned pork bones and add 10 cups of fresh water, garlic, ginger, and onion. Bring to a boil, then reduce the heat to low and simmer for 3 hours, skimming off any foam that rises to the surface.
3. After 3 hours, remove the pork bones from the broth and strain the broth through a fine mesh sieve. Discard the solids to achieve a clear broth.
4. Return the strained broth to the pot and stir in the soy sauce, mirin, and salt. Taste and adjust the seasoning if necessary.
5. Cook the ramen noodles according to the package instructions. Drain and set aside.
6. Divide the cooked noodles into 4 serving bowls. Pour the hot broth over the noodles, ensuring each bowl is filled generously.
7. Top each bowl with 2 slices of chashu pork, 2 halves of soft-boiled eggs, a sprinkle of chopped green onions, and a sheet of nori seaweed.
8. Drizzle each bowl with 1/2 tablespoon of black garlic oil to enhance the flavors.
9. Serve hot, and enjoy each delightful slurp!