Tokyo-Style Ramen Noodles

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9 ounce(s) Dried Ramen Noodles

1/4 cup(s) Ginger Root Quartered

4 whole(s) Spring Onions (Scallions)

Bones from 2 chickens Washed

4 clove(s) Garlic Peeled

1 whole(s) Carrot (Large) Roughly Chopped

1 whole(s) Egg Shell

1/2 cup(s) Sake

4 tablespoon(s) Shoyu

1/2 teaspoon(s) Salt

1 1/4 pound(s) Pork Shoulder Boned

2 tablespoon(s) Vegetable Oil

2 whole(s) Spring Onions (Scallions) Chopped

2 tablespoon(s) Ginger Root Peeled and Sliced

1 tablespoon(s) Sake

3 tablespoon(s) Shoyu

1 tablespoon(s) Caster Sugar

2 Hard-boiled Eggs

5 ounce(s) Menma (Fermented Bamboo Shoots) Soaked 30 Minutes, Drained

1 Nori Sheet Broken into pieces

White Pepper

Sesame Oil

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