Rich, milky pork broth simmers for hours with ginger, garlic, and scallions until it's deeply savory and full-bodied, then gets ladled over tender noodles for a bowl that tastes like it took real time and care. Slices of chashu pork, braised low and slow until fall-apart tender, layer right on top, along with a jammy marinated egg with a deep amber-tinged white and a still-soft center. A drizzle of chili oil and a scatter of sesame seeds and fresh scallions finish things off with color, crunch, and a little heat. Every component here is built from scratch, so you're in full control of the seasoning and the balance of salt, sweetness, and umami in the final bowl. It's the kind of comforting, restaurant-style soup that's absolutely worth the weekend project, and it fits neatly into a wheat free kitchen. Serve it steaming hot, straight from the pot, for the best texture on the noodles and the richest sip of broth.
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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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