Tonkotsu Ramen noodle soup in Rich and Creamy Bone Broth

Directions:

1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
2. Sauté onions, garlic, and ginger in a sauce pan over high heat. Cook, tossing occasionally until translucent about 5-10 minutes total. Transfer to your clay pot.
3. Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines. Transfer to your clay pot.
4. Add the rest of ingredients in your clay pot. Top up with cold water. Set on slow or soup to cook for 3-4 hours.
5. skimming off any scum and fat. Strain through a fine mesh strainer into a clean pot. Discard solids. Skim liquid fat from top with a ladle and discard.
6. Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

Courtesy image and recipe from Courtesy recipe of serious eat.