Kitakata Ramen

Step 1. Prepare the broth base by blanching the pork bones and chicken carcasses in boiling water for 10 minutes; drain and rinse thoroughly to ensure a clear soup.

Step 2. Place the cleaned bones back in a large pot with 3 liters of fresh water, ginger, and garlic. Simmer gently on low heat for 3 hours, skimming any foam that rises to the surface.

Step 3. In the final 30 minutes of broth cooking, add the niboshi and kombu to infuse the dashi flavor, then strain the entire broth through a fine-mesh sieve.

Step 4. Create the 'Tare' (seasoning) by simmering the soy sauce, mirin, and a small portion of the pork cooking liquid in a small saucepan until slightly reduced.

Step 5. Prepare the chashu by braising the pork belly in a mixture of soy sauce, ginger, and sugar until tender, then slice into thin rounds.

Step 6. Cook the thick, wavy noodles in a separate pot of boiling water according to package directions, typically 3-4 minutes for a chewy texture.

Step 7. To assemble, place 3 tablespoons of tare into each bowl, followed by 1.5 cups of the hot broth. Add the cooked noodles and stir gently.

Step 8. Top each bowl with chashu slices, menma, a slice of narutomaki, and a generous handful of chopped green onions.