To begin, preheat your oven to 150°C (300°F). In a bowl, marinate the pork belly with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and a pinch of salt. Let it rest for 10 minutes. Then, heat a skillet over medium heat with 1 tablespoon of vegetable oil. Sear the pork belly on all sides until browned, about 3 minutes per side, then transfer to an oven-safe dish and roast for 90 minutes. This slow roasting helps achieve tender and flavourful meat. Set it aside to cool before slicing.

While the pork is roasting, bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for soft-boiled perfection. Once done, transfer the eggs to an ice bath to cool. Peel them once they've chilled, then set aside. A good tip is to add a little vinegar to the boiling water to help with peeling.

In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced ginger, sautéing them gently until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter. This step adds depth to the broth’s flavour, infusing it with a warm, aromatic base.

Pour the chicken (or pork) broth and water into the pot with the garlic and ginger. Add the remaining soy sauce, sake, and miso paste, whisking to dissolve the miso thoroughly. Bring the broth to a boil, then lower the heat to a gentle simmer. Let it cook for 20-30 minutes to allow the flavours to meld together.

As the broth simmers, prepare the noodles. If using fresh ramen noodles, boil them in a separate pot of water for about 2-3 minutes, just until they become al dente. If using dried noodles, follow the package instructions. Drain the noodles and rinse them briefly under cold water to stop them from overcooking. Keep them ready for assembly.

Check the seasoning of the broth, adjusting with salt or soy sauce to taste. The broth should have a rich, umami flavour balanced by the miso’s depth and soy sauce’s saltiness. If the broth feels too intense, add a little water to balance it out.

Slice the roasted pork belly thinly. The slices should be tender but hold together. Add the bamboo shoots to the broth in the last 5 minutes of cooking for a subtle crunch and earthy flavour.

To serve, divide the noodles between four bowls. Ladle the hot broth over the noodles, ensuring each bowl has enough liquid to cover the noodles. Arrange slices of pork belly on top, followed by half of a soft-boiled egg. Garnish with green onions, strips of nori, and a sprinkle of toasted sesame seeds. For an extra touch, offer additional soy sauce or chili oil on the side, allowing each diner to customize their bowl to taste.