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Clean pork/chicken bones by boiling the bones in a medium-size pot filled with water for 3-5 minutes. Remove bones, rinse under cold running water and drain dry.
Clean the pot that was used to parboil the bones thoroughly and return to stove. Add blanched bones, water (3 liters), dried shrimp, daikon and yellow onion. Bring pot to a low simmer and cook for 2 hours. Occasionally, use a ladle or strainer to remove any impurities/scrum that float to the surface to keep the stock clear.
In the meantime, cook the noodles. If you are using dried noodles, make sure to presoak them in cold water for 2-3 hours to become pliable. Blanch noodles in a rolling boil water for 30 second to 1 minute. Drain noodles into a colander placed in the sink, rinse with cold water and drain dry. Gently toss noodles with sesame oil (1 tablespoon for each type of noodles).
Prepare the potein toppings and vegetables/garnish.
To the stock pot, remove all the solids. Drop the raw shrimp directly into the stock to cook or to liven up for 1-2 minutes (make sure not to overcook). Use a strainer or slotted spoon to remove and set aside. Season stock with sea salt, sugar, stock powder and MSG.
Make the sauce to taste.
To assemble, add tapioca noodles to a bowl. Top noodles with meats and sauce.