The bowl consists of a pork-based broth with pork chashu, kikurage (dried mushroom), green onion, nori, seasoned egg, garlic chips, garlic oil, fried onion, spicy sauce and thin ramen noodles. The broth is simmered for at least 10 hours, creating a hearty stock inspired by a traditional Hakata ramen from Fukuoka, Japan. The seasoned egg is marinated in soy sauce, garlic and sesame oil for over 48 hours before it’s cooked and served atop the Tonkotsu Black.