Rich & Thick Tonkotsu (Pork Bone) Style Ramen

• 500 ml Soy milk
• 500 ml Water
• 1 bit less than 1/2 teaspoon Salt
• 2 1/2 tsp Chinese chicken soup stock granules
• 1 1/2 tsp Grated garlic
• 2 tsp Oyster sauce
• 2 tsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Weipa
• 1 Pepper
• 2 to 3 servings Ramen noodles (or cellophane noodles or shirataki noodles)
• 2 to 3 Seasoned eggs
• 1 Flavored wood ear mushrooms
• 1 Char siu pork
• 1 Thinly sliced green onion
• 1 Ground sesame seeds

1. Put all the soup ingredients in a pan, and heat until it's just about to boil.
2. If it boils, the flavor will dissipate, so remember to keep an eye on it.
3. The soup is done.
4. Put the cooked noodles in serving bowls and ladle the soup in.
5. Garnish with toppings of your choice and it's done.
6. Here's my recipe for miso tonkotsu ramen.
7. Cold tsukemen (noodles dipped in sauce).

salt, chicken soup, garlic, oyster sauce, soy sauce, mirin, weipa, pepper, ramen noodles, eggs, mushrooms, pork, green onion, ground sesame seeds

Taken from cookpad.com/us/recipes/170751-rich-thick-tonkotsu-pork-bone-style-ramen (may not work)