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• 6 lb pork neck bones
• 2 oz ginger, sliced
• 2 bulbs garlic, cut into halves
• 1 large leek, cut into half and wash every layers really well then drain
• 1 1/2 oz kombu, dried kelp
• 1 1/2 Tbsp chicken stock powder
• 24 cups cold water
• 2 lb pork belly or pork butt
• 1 1/2 cups soy sauce
• 3/4 cup sake
• 3/4 cup mirin
• ginger, sliced
• 1 clove garlic, crushed
• 3 oz bean sprouts
• 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
• 2 green onions, chopped
• 1 soft boiled egg, cut into half
• 1 garlic cloves