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Soak the pork bones overnight to draw out the blood and impurities.
Bring the bones to a boil, skim off the scum, and maintain the water level for 3 hours to extract the proteins and fats.
Reduce the broth down to concentrate the flavors.
Quickly cool the broth to prevent bacterial growth.
Prepare the tare (seasoning) by infusing dried seafood in water, then adding salt and vinegar.
Make the aromatic oil by rendering pork fat, then adding garlic, spring onions, and bonito powder.
Assemble the ramen by adding the hot broth, noodles, and toppings like chashu, ajitama, karaage, and wood ear fungus.