#Hakata ramen from a kit. Added my own broth from pressure cooked chashu. Two types: pork butt and pork belly. The fat from the belly rendered in the pressure cooker and combined with the chicken stock. Of course that's the key to good tonkotsu: that fatty richness. Also, charred onion adds nice a flavor reminiscent of pho broth. Wood ear mushrooms and scallions for toppings. God those noodles were good. True hakata style thin noodles. I prefer mine on the hard side. This one was definitely a winner. Probably in my top 3 so far. Would anyone like to try some?