Classic Tonkotsu Miso Ramen

Place the pork bones in a large pot, cover with water, and bring to a boil. Skim off any foam that forms on the surface. After a short boil, discard the water and rinse the bones thoroughly under running water.

Fill the pot with fresh water. Add chicken broth, pork broth, the halved onion, garlic cloves, and ginger. Simmer everything uncovered over low heat for 4–5 hours until a rich, creamy broth forms.

Add the dashi broth during the last hour of cooking. Regularly skim off any foam from the surface.