Blanch pork bones in boiling water for 3 minutes, then rinse thoroughly under cold water to remove impurities. Drain well.
Cut pork belly into thin slices and set aside.
Pat dry scallops with paper towels and set aside.
Toast kombu lightly in a dry pan for 2 minutes to activate flavor, then remove and set aside.
Soak dried shiitake mushrooms in 500ml warm water for 20 minutes until softened. Reserve the soaking liquid.
Add water to a large pot and bring to boil. Add cleaned pork bones, toasted kombu, dried squid, garlic, ginger, and onion.
Bring to a boil, then immediately reduce heat to low and simmer for 6 hours, skimming off foam and fat regularly.
Add softened shiitake mushrooms and their soaking liquid to the pot and simmer for another 1 hour.
Strain the broth through fine mesh, discarding solids. Return to pot and keep warm over low heat.
Season the broth with soy sauce, mirin, and salt to taste. Adjust seasoning as needed.
Lightly sear scallop slices in a hot skillet for 30 seconds per side until just cooked. Season lightly with salt.
Poach pork belly slices in the hot broth for 2 minutes until cooked through.
Bring a separate pot of water to boil and cook fresh ramen noodles according to package instructions, usually 3-4 minutes.
Drain noodles immediately and rinse with cold water to stop cooking.
Toast nori seaweed lightly over an open flame or in a dry pan for 1 minute to enhance flavor.
Arrange noodles in a nest shape on a serving plate. Place seared scallops and poached pork belly on top.
Garnish with sliced green onion, torn nori seaweed, and sesame seeds. Drizzle with sesame oil.
Pour hot broth into a small dipping bowl beside the noodles. Serve immediately while steam is still rising.
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