A triumph of patience. A rich, opaque, intensely porky broth created by boiling pork bones for over 12 hours until the marrow, fat, and collagen completely emulsify into a milky soup.
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Clean the bones. them rapidly for 10 minutes , then discard the water and wash the bones thoroughly to remove scum.
Place clean bones, onion, and garlic in a large pot. Cover with water and bring to a rolling .
Keep the broth at a rapid, rolling (not a ) for 12 to 14 hours . The violent agitation emulsifies the fat and collagen into the milky Tonkotsu base.
Strain the broth perfectly smooth.
Place 2 tbsp of tare in the bottom of a serving bowl. the noodles separately for 60 seconds .
Pour the hot broth into the bowl, add the noodles, and top with chashu, egg, and scallions.
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