Ingredients:

  • 4 pounds pork bones (neck bones are great)
  • 2 pounds pork trotters
  • 2 leeks (white parts only), chopped
  • 1-2 pieces ginger (thumb-sized), crushed
  • 10 garlic cloves, crushed
  • 2-3 dried shiitake mushrooms
  • Water (enough to cover the bones; about 5-6 quarts or 5-6 liters)
  • 12 ounces fresh ramen noodles
  • 4 large eggs
  • ½ pound chashu pork, sliced
  • 2 green onions, sliced
  • Nori sheets (seaweed), for garnish
  • Menma (bamboo shoots), for garnish
  • Soy sauce (optional for seasoning)

Instructions:

  1. Soak the pork bones in cold water for 1 hour to remove blood and impurities. Rinse bones under cold water.
  2. Place bones in a large stock pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse the bones again.
  3. Return cleaned bones to the pot, add leeks, ginger, garlic, shiitake mushrooms, and cover with fresh water. Bring to a simmer and cook on low heat for 4-6 hours, adding water as needed to keep bones submerged.
  4. Boil water in a small saucepan, gently add eggs, and simmer for 6-7 minutes. Transfer eggs to an ice bath for 10 minutes, then peel and marinate in a soy sauce mixture.
  5. Prepare ramen noodles according to package instructions (usually about 2-4 minutes in boiling water). Drain and set aside.
  6. Once broth is ready, strain it to remove solids. In a bowl, place a serving of noodles, ladle over hot broth, and elegantly arrange chashu pork, halved soft-boiled eggs, green onions, and menma.
  7. Top with nori and a drizzle of soy sauce if desired. Serve immediately.