Authentic Creamy Tonkotsu Ramen with Tare and Toppings

Soak bones in cold water for 2 hours. Blanch in boiling water for 10 minutes, then drain and scrub clean under cold running water to remove marrow impurities.

Place cleaned bones in a large pot with 5 liters of fresh water, ginger, and half the green onions.

Bring to a boil, then maintain a vigorous, rolling boil for 12 hours. Top off with hot water periodically to keep bones submerged.

Combine soy sauce and mirin in a small saucepan, simmer briefly, and set aside to create the 'tare'.

Prepare toppings by boiling eggs for 6.5 minutes then marinating, and slice the pre-cooked chashu.

Strain the finished broth through a fine-mesh sieve. Boil noodles according to package instructions.

Assemble bowls by adding 2 tablespoons of tare to each, pouring in the hot broth, adding noodles, and garnishing with chashu, eggs, and sliced green onions.