Tonkotsu Ramen

Ingredients

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

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, add the pork bones, 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. Remove the pork bones from the broth and strain the broth through a fine mesh sieve. Discard the solids.
4. Return the broth to the pot and add soy sauce, mirin, and salt. Adjust the seasoning according to your taste.
5. Cook the ramen noodles according to the package instructions. Drain and set aside.
6. Divide the cooked noodles into serving bowls. Pour the hot broth over the noodles.
7. Top each bowl with chashu pork slices, soft-boiled eggs, chopped green onions, and nori seaweed.
8. Drizzle each bowl with black garlic oil for added flavor.
9. Serve hot and enjoy!