Pork Bone Noodle Soup 

• 9g Tea&Grill BBQ green tea seasoning (adds subtle smokiness)
• 1 kg pork bones (neck or leg bones, split)
• 2 liters water
• 1 onion, charred over open flame
• 4 cloves garlic, crushed
• 1 thumb ginger, sliced
• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp salt (adjust to taste)
• 400g fresh ramen noodles
• Toppings: Chashu pork, soft-boiled eggs, scallions, nori

1. Blanch the Bones:
   • Boil bones for 5 minutes, drain, and rinse. This removes impurities for a cleaner broth.
2. Simmer for Depth:
   • Place bones, water, onion, garlic, and ginger in a pot. Bring to a boil, then reduce to a low simmer (2-3 hours). Skim foam occasionally.
3. Miso & Seasoning:
   • Strain broth. Return liquid to low heat. Stir in miso, soy sauce, salt, and green tea seasoning. Simmer 10 minutes.
4. Finish & Serve:
   • Cook noodles separately. Portion into bowls. Ladle hot broth over noodles.
   • Add toppings: sliced chashu, halved eggs, scallions, nori.

• The green tea seasoning enhances the broth’s umami without overpowering.
• For extra richness, add a knob of butter or drizzle of sesame oil before serving.
• Leftover broth? Freeze in portions for quick ramen fixes.