1-First, rinse the 2 pounds of chicken bones and boil them covered in water for 10 minutes, then drain and rinse both the bones and the pot to remove impurities.

2-Return the bones to the pot with 8 cups of water, 1 (2-inch) knob of ginger, 5 cloves garlic, and 3 stalks green onion, then simmer covered for 2 hours while skimming off fat to keep the broth clear and warm.

3-For the chashu pork, combine 2 pounds of pork belly with ½ cup sake, ½ cup soy sauce, ½ cup mirin, ½ cup water, ¼ cup granulated sugar, 1 (1-inch) knob of ginger, 2 cloves garlic (smashed), and 1 stalk green onion in a pot.

4-Cover the pot, bring it to a boil, then reduce to a simmer for 2 hours or until the pork is tender, allowing the flavors to meld perfectly.

5-Prepare the shoyu tare by combining 1 cup soy sauce, 2 teaspoons sake, 2 teaspoons mirin, 1 teaspoon granulated sugar, 1 garlic clove (finely minced), ½ tablespoon ginger (finely minced), 1 stalk green onion, 1 piece konbu (3×3 inch), and 1 ounce bonito flakes; boil for 1 minute, simmer for 5 minutes, then strain and cool for a rich sauce.

6-Cook 12 ounces of ramen noodles until al dente, following package instructions for the ideal texture.

7-To assemble each bowl, add 1 tablespoon of shoyu tare, 2 cups of chicken broth, and 1 teaspoon of MSG, then top with the noodles, ¼ cup thinly shaved onion, 1 handful of radish sprouts, ¼ cup chopped scallions, and 1 soft-boiled egg before serving immediately.