For the Broth: – 2 pounds of pork bones (such as femur or trotters) for Tonkotsu, or 6 cups of vegetable broth for Shoyu/Miso – 1 onion, roughly chopped – 4 cloves of garlic, minced – 2-inch piece of ginger, sliced – 2-3 dried shiitake mushrooms (for umami) – 1 sheet of kombu (for Shoyu/Miso) – 1/4 cup soy sauce (for Shoyu) – 1/4 cup miso paste (for Miso) – 2 tablespoons mirin (for Shoyu/Miso) – Salt and sugar to taste For the Toppings: – Chashu Pork (recipe below) – Soft-Boiled Eggs (recipe below) – Fresh green onions, chopped – Bean sprout – Nori (seaweed) sheet – Sesame seed – Pickled bamboo shoots (optional)