Boil broth: Transfer bones to a large stockpot, cover with 4 liters water, and bring to a hard rolling boil. Maintain a vigorous boil for 8–12 hours, adding water as needed to keep bones submerged.

Add aromatics: Add the charred onion and halved head of garlic during the final 2 hours of boiling.

Strain: Strain broth through a fine-mesh sieve. It should be cloudy and creamy white.

Make tare: In each bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, and a pinch of kosher salt as the tare base.

Cook noodles: Cook the kosher ramen noodles according to package directions and drain.

Assemble: Ladle hot broth into each bowl over the tare. Add noodles and top with sliced beef brisket or short rib, scallions, fried garlic chips, and halved soft-boiled eggs.

Boil broth: Transfer bones to a large stockpot, cover with 4 liters water, and bring to a hard rolling boil. Maintain a vigorous boil for 8–12 hours, adding water as needed to keep bones submerged.

Add aromatics: Add the charred onion and halved head of garlic during the final 2 hours of boiling.

Strain: Strain broth through a fine-mesh sieve. It should be cloudy and creamy white.

Make tare: In each bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, and a pinch of kosher salt as the tare base.

Cook noodles: Cook the kosher ramen noodles according to package directions and drain.

Assemble: Ladle hot broth into each bowl over the tare. Add noodles and top with sliced beef brisket or short rib, scallions, fried garlic chips, and halved soft-boiled eggs.