Seafood Tonkotsu Ramen

Ingredients

• Nori seaweed - 2 sheets, sliced
• Soft - boiled eggs - 2
• Bean sprouts - 1 cup
• Green onions - 2 stalks, chopped
• Mussels - 200 grams, cleaned
• Squid - 150 grams, sliced
• Shrimp - 200 grams, peeled and deveined
• Ramen noodles - 2 servings
• Salt - To taste
• Fish sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Ginger - 1 thumb-sized piece, sliced
• Garlic - 4 cloves, minced
• Dried shiitake mushrooms - 4 pieces
• Dried anchovies - 50 grams
• Pork bones - 1 kg

Instructions

1. In a large pot, add the pork bones, dried anchovies, dried shiitake mushrooms, garlic, and ginger. Fill the pot with enough water to cover the ingredients.
2. Bring the pot to a boil, then reduce the heat to low and simmer for 2 hours, skimming off any impurities that rise to the surface.
3. Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
4. Add soy sauce, fish sauce, and salt to taste. Simmer for an additional 30 minutes to allow the flavors to meld.
5. Cook the ramen noodles according to the package instructions. Drain and set aside.
6. In a separate pot, bring water to a boil and blanch the shrimp, squid, and mussels for 1-2 minutes until cooked. Drain and set aside.
7. Divide the cooked ramen noodles into serving bowls. Top with the blanched seafood, green onions, bean sprouts, soft-boiled eggs, and sliced nori seaweed.
8. Pour the hot tonkotsu broth over the noodles and seafood. Serve immediately and enjoy!