Begin by rinsing your pork neck bones and trotters under cold running water for about 2 minutes.

In a large pot, bring approximately 6 quarts of water to a roaring boil and carefully add the rinsed pork bones to blanch for about 5 minutes.

Return the blanched pork bones to a clean stockpot and add 4 quarts of filtered water, sliced ginger, smashed garlic, and chopped green onion whites.

Once boiling, lower the heat to maintain a gentle simmer, cover partially, and let broth simmer for 12 hours.

About an hour before serving, stir in soy sauce and optional miso paste, adjusting seasoning to taste.

After 12 hours of simmering, strain the broth using a fine-mesh sieve or cheesecloth.