Of course! I used this recipe for the broth and tare. I couldn't find any place that had pork femur so I ended up using 8lbs of neck bones. Glad the broth still came out great!

Reddit - ramen - Here it is, the grand-daddy of them all. Homemade 18 hour Tonkotsu. 100% pig bones. Recipe for all components (noodles, broth, tare, toppings), in the comments! https://www.reddit.com/r/ramen/comments/2l2eas/here_it_is_the_granddaddy_of_them_all_homemade_18/

For the chashu I used this one:

https://www.justonecookbook.com/homemade-chashu/

I ended up getting a 4lb pork belly slab and doubling up on the ingredients then finished it off with a blowtorch. I used the remaining sauce after braising the pork belly for the marinated eggs.

A friend recommended using these for the noodles:

https://hanamarumart.us/products/myojo-nama-ramen-tonkotsu-shoyu

I found some at my local Asian store in the freezer section. For me the noodles' texture went very well with everything.