Steps

1. Rehydrate the wood ear mushrooms in hot water.
   🕒 04:44
2. Prepare water for boiling the ramen noodles.
   🕒 04:59
3. Peel the garlic.
   🕒 05:07
4. Slice the rehydrated wood ear mushrooms thinly.
   🕒 05:46
5. Add 150ml water and 150ml unsweetened soy milk to a pot. [Pro Tip!] Using unsweetened soy milk helps recreate a rich, emulsified tonkotsu-like soup flavor.
   🕒 06:38
6. Add 1 clove of grated garlic to the pot.
   🕒 07:14
7. Add 2 tsp of MSG(Ajinomoto) Chuka Aji (Chinese Seasoning) to the pot.
   🕒 07:31
8. Add 1 tsp oyster sauce and 1 tbsp sake to the pot.
   🕒 07:41
9. Add 1 tbsp lard to the pot. [Pro Tip!] Adding lard significantly enhances the tonkotsu-like flavor and aroma. If not available, vegetable oil can be used as a substitute.
   🕒 07:50
10. Add 1/2 tsp sugar and 3 dashes of black pepper to the pot, and bring to a simmer over low heat while stirring. [Pro Tip!] The key is to simmer it over low heat while stirring to prevent the soy milk from separating, and cook until it slightly thickens.
    🕒 08:06
11. Keep the simmered soup warm over low heat.
    🕒 09:20
12. In a separate pot, boil 1 serving of Chinese noodles according to package directions.
    🕒 11:23
13. Drain the boiled noodles well in a colander.
    🕒 11:37
14. Place the noodles in a bowl.
    🕒 11:37
15. Pour the reheated, piping hot soup over the noodles.
    🕒 11:48
16. Top with the drained, sliced wood ear mushrooms, red pickled ginger to taste, and scallions to taste.
    🕒 12:02
17. Rich Salt Tonkotsu Ramen is ready!
    🕒 12:40