Cut the meat and vegetables.

Add 8 1/2 to 10 1/2 cups water (2 to 2.5 liters), the meat, and vegetables to a pressure cooker over high heat. Skim off any fat.

Carefully close the lid of the pressure cooker. When it starts to release steam, reduce to low heat and cook for 30 minutes.

After 30 minutes, turn off the heat and let the pressure release naturally. Then remove the green onion and meat.

Remove the meat from the bones and cut the bones in half. Return them to the pot.

Bring to a boil over high heat, then reduce to low and simmer for 30 minutes. Skim off any fat.

Remove everything from the pot and strain to collect the broth. Save the broth until you're ready to make the ramen.

In a bowl, combine 1 cup water, 1 tablespoon dashi powder, 2 tablespoons soy sauce, 3 tablespoons white wine, 1 1/2 teaspoons rice vinegar, and 1/4 cup salt (60 g).

Pour the mixture into a pan and heat gently, stirring well.

Place the meat in a bag and add 5 tablespoons of the sauce. Refrigerate for 30 minutes to 1 hour.

Slice the meat and leek. Soak the leek in a bowl of water for a few minutes to hydrate, then drain.

Boil the eggs and cut them in half. They are ready for the ramen.

Boil the ramen noodles. While the noodles are cooking, prepare the ramen soup. Pour the sauce and broth into a bowl (adjust to your preferred strength).

Drain the noodles and add them to the soup. Top with the meat, leek, and egg. Serve and enjoy.