Classic Miso Tonkotsu Ramen

In a large pot, cover the pork bones with water and bring to a boil. Remove any foam that forms on the surface. Then, discard the water and rinse the bones.

Fill the pot with fresh water and add the chicken and pork broth, onion, garlic, and ginger. Simmer uncovered, over low heat, for 4–5 hours, to achieve a rich flavor.

In the last hour of simmering, add the dashi broth. Regularly remove any foam that forms.