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!