Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
Add noodles then fill the bowl up with broth.
Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.