In a large pot, combine tonkotsu pork broth, soy sauce, sake, mirin, sugar, garlic, and green onions.

Add the rolled and tied pork belly and bacon to the pot.

Bring the mixture to a simmer and cook for 10 hours, skimming occasionally.

Remove the pork belly, let it rest, then slice when cool enough to handle.

Cook ramen noodles according to package instructions, drain, and set aside.

Soft-boil the eggs, peel them, and set aside.

Serve ramen noodles in bowls, ladle the broth over, and top with sliced pork belly, soft-boiled eggs, enoki mushrooms, shiro miso, green onions, kosher salt, and shichimi togarashi if desired.