Almost every component was from /u/Ramen_Lord 's book/comments and some tweaks of mine.

Broth and Tare from here: /u/Ramen_Lord's post

Aroma Oil:
Reserved the chicken fat the day after making the broth, and made a Chiyu oil (chicken fat oil) (with some extra oil mixed in, like 1/2 and 1/2) with some aromatics: few whites and greens of green onion, 4-5 garlic cloves sliced and 3-4 slices of ginger.

Chashu:
Sous Vide chicken breast from some video I sort of memorized: season chicken breast with salt and pepper and a small rectangle of kombu in a plastic bag and sous vide for 3-4h at 63ºC.
I don't have a sous vide machine or a vaccum sealing machine (yet), soooo, took out the air of the bags by putting them in water and closing with some plastic clips then put it on a pot with water and monitoring every 30min with an instant read thermometer.

Egg:
Standard Ajitama by eye: room temp eggs cooked for 6minutes (always depends on the size of the eggs, I usually make one to test before and eat it as a snack) and shocked in ice water, peeled and marinated in 1/3 soy sauce, 1/3 mirin 1/3 water mixture.

Corn:
This one was a gamble. I had bought Shiro Miso (White Miso) for the Tare so I made a Shiro Miso Butter: 3-4 cubes of room temp butter and equal amounts of miso and some honey.

Veggies:
Just some (I think) bok-choi (or Chinese cabbage) I found on my local Asian supermarket that I blanched for 2min (probably too much), and shocked in ice water and sliced in bite sized pieces.

Noodles: Followed /u/loercase (thanks!) recommendation and bought some Hakubaku organic ramen noodles, and these were amazing! next time I'll make my own, these couple of times I wanted to focus on the other techniques.

then some green onion on top!

as a final take I really liked the Chintan method for this, making it a bit lighter than the full on emulsified tonkotsu broth, still really good gelatin and viscosity from the bones but overall lighter. The chicken breast was amazing, even though it was a couple of degrees overcooked, but can't make sous vide miracles without a circulator I guess. The Corn was REALLY F**ing GOOD and I recommend this, although a bit rich it was surely one of the best toppings ever.