Add all the seasonings into a saucepan and bring it to a boil and let it boil for 5 minutes. Turn off the fire and leave to cool down.
Place 8 eggs into a saucepan and cover with water. Bring it to a boil and once it’s boiling set a timer to 3-3.5 minutes. Gently stir the eggs while cooking so the egg yolk will be in the middle.
When the timer has stopped, immediately cool down the eggs under running cold water.
Gently peel the eggs and marinade the eggs with the sauce from step 1. You can store the eggs with sauce in a freezer bag or container and leave them to marinade for 1-2 days.
Ramen Stock Procedure
Cut kombu into small pieces (3cm long) and place into a stock pot with 3 litres of water for 20 minutes.
After 20 minutes, place step 1 on a stove and use medium-low heat to cook for 10 minutes then turn the fire to highest temperature and bring it to a boil.
Blanch the ribs and wash with cold water. Leave it aside.
Add Katsuobushi into step 2 and simmer for 5 minutes. Turn off fire and leave it to cool down.
Pass through the stock with a sieve and keep the katsubushi and kombu on the side.
Put the stock back into the stock pot and add ribs, onion and garlic. Bring it to a boil first then simmer for 1 ½ hours.
Pass through the stock with a sieve and leave it aside.
Char Siu Pork Procedure
Roll the pork belly and use cling film to wrap it very tight. The pork belly should resemble a cylinder shape. Freeze it for few hours.
Take the pork belly out of the freezer once it has turned hard. Remove the cling film and use string to tie it up.
Heat up some oil in a frying pan or skillet and pan-fry every side of the pork until it’s golden brown in colour. Leave it aside.
Use the same frying pan and the oil left over to fry red the onion, shallot, spring onion, ginger and garlic until it’s aromatic.
Put all the seasonings apart from the honey into a big stock pot. Place step 4 and the pork belly into this stock pot.
Bring it to a boil first then add honey and simmer for 1 ½ hour or until the pork belly is tender. Leave it to cool down.
Place pork belly and remaining sauce into a container and store it in the refrigerator over night. Slice it before serving.
Cook the ramen noodles by following the cooking instructions on the packaging.
Heat up the stock in a saucepan and put the miso in a small bowl then mix with a little bit of warm stock evenly. Make sure there are no lumps and pour this mixture into the stock and bring it to a boil. Season the stock with salt and pepper. Turn off the fire.
Place the ramen noodles in a big bowl and pour the hot ramen stock from step 2 into the bowl.
Garnish with char siu pork, spring onion, seaweed and eggs. Ready to serve!
Notes about serving ramen: 250ml ramen stock per person ½ tablespoon miso per 250ml stock 3-4 slices of char siu pork 2 slices of seaweed Some julienned spring onion 1 ramen egg, cut into half Some salt and pepper to taste