Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.
A warming layer of leftover dark meat is hiding under the noodles.
If you want to do tonkotsu the easy (eg, very much non-traditional way), here’s a hack for you; make a classic pork bone stock - being sure to give the bones a boil first to remove any scum, and adding some chicken wings to round out the flavour - in your slow cooker or whatever, then take the finished, strained broth and run it through a high powered blender.
The reason tonkotsu is cooked at a rolling boil is to emulsify the fat into the broth, creating the signature creamy texture. But chefs in Japan didn’t have high powered blenders back when they invented that method. Turns out you can emelsify fat very easily with one of those. If the texture and colour aren’t right you can add a little bit of pork lard to get the consistency you want.
Obviously for proper tonkotsu flavour there are some additional steps needed, like using konbu water to make the stock and having the right mix-ins, but just getting rid of the need to babysit the stock at a rolling boil makes the process significantly easier.