1. To make the soup stock, bruise the spring onions and ginger. Pour 6 1/4 cups water into a wok and bring to a boil. Add the chicken bones and boil until the color changes. Discard the water and wash the bones.
2. Bring another 9 cups water to a boil. Add the bones and other soup stock ingredients, except for the shoyu and salt. Reduce the heat and simmer until the water has reduced by half, skimming off any foam. Strain into a bowl through a muslin-lined sieve.
3. To make the sha-chu, roll the meat up tightly and tie with string. Head oil to smoking point in a wok, then add spring onion and ginger. Cook briefly, then add the meat. Turn often to brown the outside evenly.
4. Sprinkle with sake and add 1 2/3 cups water, the shoyu and sugar. Boil, then reduce heat to low and cover. Cook for 25-30 minutes, turning every 5 minutes. Remove from heat.
5. Slice the pork into 12 fine slices. Shell and halve the hard-boiled eggs, and season egg yolks to taste with salt.
6. Pour 4 cups soup stock into a separate pan. Boil and add the shoyu and salt. Taste and add more shoyu if required.
7. Bring 9 cups water to a boil. Cook noodles according to their instructions. If the water bubbles, pour in 1/4 cup cold water. Drain and divide among bowls.
8. Pour the soup over noodles to cover. Arrange half a boiled egg, pork slices, menma and nori on top, sprinkle with chopped spring onions. Serve with white pepper and sesame oil for guests to add as desired.
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