I soak kelp and shiitake mushrooms in water for several hours to make the broth. I bring the broth to a boil, add bonito flakes, and let it sit for a while.
hen the broth is ready, I remove the bonito flakes, shiitake mushrooms, and kelp, and add the broth to the pot with the soup and continue to simmer.
The pork bone has been heated for about 8 hours and it's starting to look cloudy compared to when I started.
It's about time I could eat it as ramen. I put char siu sauce, salt, pepper, etc. in a bowl, add the soup and mix. I add the noodles and serve.
It's quite delicious. But I still want a little more richness, so I decide to continue simmering for another 3 to 4 hours.