Rich, milky pork broth is the real payoff here, built by simmering pork bones and belly for hours with charred scallions, ginger, and garlic until everything turns silky and deeply savory. That same pork belly gets rolled tight, braised until fall-apart tender, and sliced into glistening rounds that melt into each bowl. Soft-boiled eggs are marinated until the yolks turn jammy and the whites deepen to amber, adding richness with every bite. Once the noodles go in, the whole bowl gets finished with toasted nori, a scatter of fresh scallions, sesame seeds, and a drizzle of chili oil for a little heat. Every component here is made from scratch, so you're in full control of what ends up in the pot. It's a genuinely comforting, slurp-worthy bowl that holds up beautifully on a gluten free table.
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Bring a large pot of water to a boil. Add the pork neck bones and pork belly and blanch for 5 minutes, until the water turns gray and foamy. Drain, rinse the bones and pork belly under cold running water, and scrub off any dark bits. Discard the blanching water and clean the pot.
Return the blanched bones and pork belly to the clean pot. Add 8 cups fresh water, the halved scallions, ginger coins, and smashed garlic. Bring to a boil over high heat, then reduce to a vigorous simmer. Cook uncovered for 2 hours, skimming any foam that rises to the surface in the first 20 minutes, until the broth is milky white and richly flavored.
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