In a large pot, add the beef bones and cover with 3 liters of water. Bring to a boil over high heat, skimming any foam that rises to the surface.

Prepare the Broth

Once boiling, add sliced ginger, smashed garlic, soy sauce, and mirin. Reduce heat to low and let it simmer for at least 3 hours.

Simmer the Broth

After 3 hours, taste the broth and add salt as needed. Strain the broth, discarding the solids, and keep it warm.

Season the beef chuck roast with salt and black pepper. In a skillet over medium-high heat, sear the beef on all sides until browned.

Once browned, transfer the beef to the strained broth and simmer for about 2 hours, or until the beef is tender.

After cooking, remove the beef from the broth and let it rest for a few minutes before slicing thinly.

In a separate pot, cook the ramen noodles according to package instructions until al dente. Drain and set aside.

Chop the scallions, prepare soft-boiled eggs, and slice nori sheets into strips.

In a bowl, place a portion of noodles, top with sliced beef, scallions, nori, and a soft-boiled egg. Drizzle with sesame oil and chili oil to taste.