This indy noodle shop opened in January and serves an ultra-creamy tonkotsu (pork-bone) broth that is boiled for 10 hours. My favorite selection here is the tonkotsu black, which gets its color and intense flavor from a heavy glug of black garlic oil. The chashu (braised pork belly) is superb, so you might want to order extra meat.

OC Register: http://www.ocregister.com/articles/ramen-734883-pork-broth.html