Triple broth ramen with chashu and ajitama. Starting to find my groove

I made a large batch of chicken foot collagen, a large batch of pork broth, heavy on the collagen, and a large batch of dashi. I then froze those into 250ml servings, combined them 2 parts pork, 1 part chicken, 1 part dashi, making 2 servings per vacuum seal bag. I combine them. Once boiling I add leek, green onion, and ginger, simmer lightly for 10 minutes, then salt to taste

The chashu and ajitama were both 24 hour marinade, and then the chashu was a 30ish hour sous vide at 145F and then seared in a cast iron on a gas stove. I used the ajitama marinade and a little of the pork marinade as a base for the tare, which I amended with a little sake and soy sauce

It was excellent. I made 4 bowls, and I was very happy with how it came out. The assembly is the hardest part, but it went relatively smoothly. This is maybe the 5th time I've used the broth setup, and the second chashu