Traditional Tonkotsu Ramen

To begin, it is essential to blanch the pork bones to remove any impurities. To do this, place the bones in a large pot, cover them with cold water and bring to a boil for about 10 minutes. This will make your final broth much cleaner and clearer.

Once this is done, drain the bones and rinse them with cold water. In a clean pot, place the clean bones, water, onion, bay leaf, garlic and ginger.

Bring the mixture to a boil and then reduce the heat to simmer for at least 12 hours. You'll know it's ready when the broth is creamy and opaque and deliciously fragrant.

For the ramen, cook the noodles according to package directions and set aside. In a frying pan, fry the bacon to a crispy texture, then set aside.

For the eggs, I recommend making them poached or semi-boiled, as this will add creaminess to our ramen. To do this, cook them for 6 minutes and then, to stop the cooking, immerse them in cold water.

To serve, place the noodles in a bowl, pour the hot broth over them, add the bacon slices, egg, a little onion, nori seaweed and a dash of soy sauce and Sriracha to taste.