Rich pork bone broth simmered for hours with miso tare, topped with tender chashu, a jammy soft egg, nori, and house-made chili oil. Absolute perfection in a bowl.
Worth every minute of simmering.
Blanch pork neck bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and scrub the bones clean. Return to a clean pot with fresh water, garlic, and ginger. Bring to a boil, then reduce to a gentle simmer.
Simmer the broth for 2-3 hours, maintaining a gentle boil. Skim any scum that rises. The broth should turn creamy and opaque. Add chicken broth in the last 30 minutes.
While broth simmers, roll the pork belly tightly and tie with kitchen twine. Sear in a hot pan until browned on all sides. Braise in soy sauce, sake, sugar, and water for 1.5 hours until fork-tender. Slice into rounds when cool enough to handle.
Bring water to a rolling boil. Gently lower eggs in and boil for exactly 6.5 minutes. Transfer to an ice bath. Peel and marinate in soy sauce and mirin for at least 30 minutes.
In a small bowl, whisk together white miso paste, soy sauce, chili oil, and sake. Divide this tare among your serving bowls. Ladle the hot tonkotsu broth over the tare and stir to combine.
Cook ramen noodles according to package directions. Drain well and divide among bowls. Arrange chashu slices, halved soft-boiled egg, nori sheets, corn, green onions, and a drizzle of chili oil on top. Sprinkle with sesame seeds and serve immediately.
