Rich Tonkotsu or Shoyu Ramen Noodle Soup

Prepare your toppings: Thinly slice the cooked pork belly. Halve the soft-boiled eggs. Slice the scallions thinly for garnish.

Grate the garlic cloves and fresh ginger. In a medium saucepan, combine the grated garlic, ginger, soy sauce, white miso paste, and mirin.

Add the rich chicken or pork broth to the saucepan. Bring the mixture to a gentle simmer over medium heat (around 90°C), stirring continuously until the miso is fully dissolved. Avoid boiling vigorously to preserve the delicate flavors.

While the broth is simmering, cook the fresh ramen noodles according to the package instructions in a separate pot of rapidly boiling water. Ensure they are al dente. Drain them thoroughly once cooked.

Carefully divide the hot, aromatic broth between two large ramen bowls.

Add the well-drained ramen noodles into each bowl, gently nestling them into the broth.

Artfully arrange the prepared pork belly slices, soft-boiled egg halves, and sliced scallions on top of the noodles in each bowl. Serve immediately and enjoy!