Ramen Noodles

6 Pounds (2700 grams) of Pork Neck Bones.

MAKING BROTH

• Soak the pork in cold water for 1 hour to remove blood from meat & bones.  Drain Water.
• Bring a pot of water to boil and blanch pork bones for 5-7 minutes. Drain Water.
• Wash/Clean Pork Bones.
• 2 ounces (56g) of sliced ginger added to pot. 
• 2 whole bulbs of garlic cut in half.
• 1 whole leek cut in half. (Wash REALLY well)
• 1 large piece of dried kelp. (1.5 ouces or 42g). Remove white particals with a towel.
• Half a table spoon of chicken powder. 
• Pour in 24 cups (5.6 liters) of water.
• Boil with high heat and no pot cover.
• First 15 minutes of boiling, skim out scum. Do not stir while doing this to prevent it from mixing.
• Reduce heat to medium and add cover. Simmer for 3 hours.
• 2 Pounds (900g) of pork shoulder or pork belly added to broth and simmer for 30-45m  if seperate or to 1 hour if 1 giant chunk.

MAKING SAUCE

Add Ginger (sliced) & 1 clove of garlic (crushed) into sauce pot. 

Add 1.5 cups (0.35l) of soysauce.

Add 0.75 cup (0.177l) of sake and milling.

Hard boil for 5-7 minutes.

Remove Pork (when done) and add a little bit of the sauce on top of it. 

Drain Broth into a bowl. 

Re-heat broth to boil to keep warm and hot.

Boil another pot of water for noodles.

Chop spring onions.

Blanch bean sprouts for 2 minutes, remove from the pot and drain. Set aside. Into the same boiling water, cook ramen noodles by following the package you are using.

1. While the noodles are cooking, pour 1/4 cup to 1/3 cup of tare (depending on how salty you like your ramen to be) and hot ramen broth into a serving bowl.
2. When the noodles are ready, drain and carefully add into the bowl. Stir the noodles in the soup so it will coated evenly with the broth and arrange in the middle.
3. Arrange the blanched beansprouts, 4 oz of chashu slices, chopped green onions and soft boiled egg right top of the rame. Finally, using a cheese grater, grate a fresh garlic clove direct into the ramen. Serve immediately while it’s piping hot! Enjoy!