Tonkotsu Ramen

Ingredient:

• Stock
• 2 pounds chicken bones or 1 whole chicken carcass
• 2 pounds pork neck bones or pork ribs
• 1 (1- to 2-pound) pork trotter, halved lengthwise
• 1 bunch scallions, trimmed and cut in half crosswise
• 1 (6-inch) piece fresh ginger, unpeeled and cut into 1/4-inch slices (about 3/4 cup)
• 4 to 6 quarts cold water
• 1 (8- x 4-inch) kombu sheet
• Chashu Pork
• 3 tablespoons canola oil
• 1 (1 1/2-pounds) boneless pork shoulder (Boston butt)
• 3 garlic cloves, peeled and smashed
• 1 bunch scallions, trimmed and cut in half crosswise
• 1 (2-inch) piece fresh ginger, unpeeled and sliced 1/4-inch thick (about 1/4 cup)
• 1 de árbol chile
• 1/2 cup mirin
• 1/2 cup sake
• 6 tablespoons shoyu
• 2 tablespoons rice wine vinegar
• 2 tablespoons light brown sugar
• Pickled Mushrooms
• 2 ounces dried shiitake mushrooms, sliced (about 1 1/4 cups)
• 1/2 cup rice wine vinegar
• 1/4 cup shoyu
• 1/4 cup water
• 1 (1-inch) piece fresh ginger, peeled and grated on a Microplane grater (about 1 teaspoon)
• Ramen
• 4 to 6 (about 3-ounce) bundles dried ramen noodles
• 1 cup shoyu
• 1/4 cup mirin
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt, to taste
• 3 tablespoons canola oil, divided, plus more as needed
• 4 baby bok choy (about 1 1/2 ounces each), halved lengthwise
• 1/4 cup water
• 4 to 6 soft-cooked eggs
• 4 to 6 small (about 4- x 3-inch) nori sheets
• Chile oil (optional)