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1. In large stock pot or rondeau, over high heat add vegetable oil and heat to lightly smoking
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2. Add onions, garlic, and ginger and cook, tossing as needed until deeply charred on most sides
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3. Add ribs bones with lots of meat and mix well to combine
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4. Add leeks, scallion whites, mushrooms, trim and pork leg bones
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5. Top bones and pork with cold water
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6. Bring to a boil over high heat
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7. Reduce heat to low simmer and cover
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8. Continue cooking until broth is slightly viscous, approximately 6 to 8 hours (topping up as necessary to keep bones submerged at all times)
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9. Once broth is ready, cook over high heat until reduced to approximately 3 quarts. (You can freeze any soup you don't use)
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10. Strain through a fine mesh strainer into a clean pot and discard solids
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11. If you prefer you can strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth
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In one gallon zip lock bag, add pork marinade ingredients and mix together
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Marinate for 4 hours to overnight in refrigeration. Can make a day ahead
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In a large pot, bring 6 quarts of water to a boil (for ramen noodles)
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In sauce pan, add stock, tonkotsu broth, and miso, mix to combine and bring to a boil then turn off the heat
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Heat a nonstick skillet over high heat
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In a single layer, add pork from the marinade one piece at a time, It will cook quickly
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Turn each piece over and cook until done, approximately two minutes
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8. Remove pan from the heat and allow pork to rest
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9. Add the ramen noodles to the boiling water and cook according to instructions
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10. When cooked, immediately remove noodles and equally divide them into four large soup bowls
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11. Add a handful of baby spinach leaves on top of noodles
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12. Cover each bowl with one fourth of the broth
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13. Slice the pork into julienne strips and add one fourth to each bowl
