Spicy black garlic miso ramen

I unfortunately didn’t take a pic after the broth pour but here’s my homemade ramen (sans the noodles)! I boiled pig leg and trotters with shiitake mushrooms and half an onion for 12 hours to make my tonkotsu base. I added miso, black fermented garlic, and gochujang to create the specific broth that I put in these bowls. It was one of the greatest things I’ve ever made… I prepped the bowls with organic dried ramen noodles from sprouts, a boiled egg (a little overcooked as I usually like them more runny), pork belly, some green onions, and some bok choy that I pre boiled in the broth to soften.