Cold Tonkotsu Ramen with Dipping Sauce

• 400 ml Soy milk
• 300 ml Dashi stock
• 1/4 tsp Salt
• 2 tsp Chicken stock granules
• 2 tsp Oyster sauce
• 2 tsp Soy sauce
• 1 1/2 tsp Grated garlic
• 2 tbsp Weipa
• 2 tbsp Mirin
• 1/2 tbsp Sesame oil
• 1 Pepper
• 3 servings Noodles (Chinese noodles, somen noodles, udon noodles, etc)
• 3 Seasoned eggs
• 1 Seasoned wood ear mushrooms
• 1 Char siu
• 1 Green onions, shredded nori seaweed, ground sesame seeds, cabbage, shiso leaves, cucumber, tomatoes, etc

1. Add all the soup ingredients into a pot, and turn on the heat to medium.
2. When the edges start to bubble, simmer while stirring.
3. Do not boil.
4. Plunge the pot in ice-cold water to cool.
5. Put in the fridge to chill, and the soup is done.
6. Boil the noodles, wash under running cold water, and soak in ice-cold water to give the noodles a chewy texture.
7. Drain the excess water, and serve in a bowl
8. This is the hot noodle version.

milk, stock, salt, chicken, oyster sauce, soy sauce, garlic, weipa, mirin, sesame oil, pepper, noodles, eggs, mushrooms, siu, green onions

Taken from cookpad.com/us/recipes/152246-cold-tonkotsu-ramen-with-dipping-sauce (may not work)