I was doing ramen for my friends and here’s one of my bowls. 10h tonkotsu paitan from rib and femur bones with the leftover skin from the chashu. Unfortunately the eggs didn’t end up the way I wanted, but are great nonetheless. Used leftover leek as the topping, pak choy and minced meat with a bit too much of chilli paste. The homemade layu was a cherry on top as an addition

Spicy, creamy and delicious.