Place the pot over medium heat and heat the sesame oil. Add the minced garlic and the grated ginger, then cook for approximately 30 seconds until the aroma has developed. Keep the heat at a moderate level so that the garlic does not burn and become bitter.

Prepare the broth by pouring in the chicken broth and then whisking in the miso paste and soy sauce until they are completely dissolved. Allow it to simmer gently for five minutes so that the flavours can combine.

Give it a creamy texture by adding the coconut milk (or heavy cream) and then simmering it for another 3 to 5 minutes; the broth should become a light, smooth colour and thicken a bit — this is the part that reproduces the texture of long-simmered tonkotsu.

Prepare the noodles separately. While the broth is simmers, boil the ramen noodles in a different pot in accordance with the instructions on the package, generally taking 3 to 4 minutes. Drain them thoroughly and put them aside.

Heat the pork. When using leftover or store-bought pork belly or chashu, heat the slices for a short time in a pan or in the broth just before serving.

Put the bowl together by placing the noodles into it and then pouring the hot creamy broth over them.

Finish it off by adding the sliced pork, the halved soft-boiled eggs, the green onions, and, if you'd like it to be spicier, a drizzle of chili oil. It should then be served right away while all the ingredients are still hot.

The coconut milk is naturally free from dairy and provides a rather mild sweetness which goes well with the savoury broth.

To give it extra richness, a little amount of butter is added right before serving, which brings the broth even nearer to traditional tonkotsu.

For the vegetarian version, replace the chicken broth with vegetable broth and use marinated tofu or mushrooms in place of the pork.

A protein alternative would be shredded chicken from the rotisserie or very thin slices of pork tenderloin in the event that you don't have chashu available.

Adding a small amount of fish sauce to the broth enhances the umami taste without making much difference to the overall flavour.

Mix in the coconut milk slowly and stir continuously for the first minute since this will help it combine smoothly with the broth and prevent it from separating.