Method

Blanch pork bones in boiling water for 10 minutes. Drain and scrub off brown residue. This removes impurities.
About 15 min
Place cleaned bones in a large pot with water. Boil vigorously (not simmer — the agitation creates the milky colour) for 3–4 hours, topping up water as needed.
About 4 hr
Meanwhile, braise pork belly in soy sauce, mirin, and water for 90 minutes. Slice. Marinate soft-boiled eggs in soy-mirin for 1 hour.
About 1 hr 40 min
Strain broth and season with salt and soy sauce tare. The broth should be opaque and creamy.
About 10 min
Cook noodles, drain. Serve in bowls with hot broth, chashu, egg, green onions, and a drizzle of black garlic oil (mayu).
About 8 min

Nutrition per serving (estimate)

Contains: wheat, egg, soy, pork