Deeply roasted pork bones are brought to a rolling boil for 18 hours with pork hocks, pork fatback, chicken legs, flame-charred vegetables, and aromatics. Once the broth is luxuriously thick, it is enhanced with a broth of kombu and katsuobushi and seasoned with red miso paste and soy sauce.
Topped with tofu brushed with shoyu and mirin and seared in rendered pork bone fat, springy wheat noodles, wood ear mushrooms, sesame-garlic aroma oil, green onion, and corn.
