Rich pork bone broth blended with fermented miso paste, topped with chashu pork, soft-boiled egg (ajitama), corn, butter, bean sprouts, scallions, and nori.
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The Broth. Blanch pork bones in water for 10 minutes , then drain and scrub off any scum. Return to a clean pot, cover with fresh water, and aggressively for 6-8 hours , adding water as needed, until the broth turns opaque and creamy white.
The Tare. In a separate pan, heat a splash of sesame oil and minced garlic and ginger until fragrant. Add miso paste and stir constantly for 2 minutes to deepen its flavor without burning. Set aside as the flavor base.
The Assembly. Cook ramen noodles in rapidly water for 60-90 seconds until just al dente. Drain thoroughly and shake dry. Place the miso tare in the bottom of each bowl.
The Pour. Ladle the pork broth over the tare and stir vigorously to dissolve. Add the drained noodles to the center of each bowl.
The Toppings. Arrange chashu slices, halved ajitama egg, corn, bean sprouts, a pat of butter, nori sheets, and sliced scallions on top. Serve immediately while the broth is still rolling hot.
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