Noodles

• 150/200 g thick ramen noodles

Ajitama egg

• 1 boiled egg covered for at least 3 hours in a soy sauce mirin mix

Miso tare

• 45 g red miso
• 45 g white miso
• 10 g gochujang
• 20 g sake
• 15 g oil
• 10 g honey
• 15 ml pork fat (or the like)

Combine all ingredients and cook over medium/low heat until nicely combined

Meat

• 15 g chopped onions
• 5 g chopped garlic
• 5 g chopped ginger
• 25 ml oil
• 100g veggie ground meat
• 10 g of the prepared miso tare

Fry on high heat and then mix with the tare.

Broth

• 200 ml concentrated chicken stock (or veggie stock as veggie alternative)
• 200 ml dashi (or kombu dashi as veggie alternative)
• Katsuobushi flakes

Combine everything and heat while you prepare the other things

Topping

• Burnt garlic oil
• 120 ml canola oil
• 120 ml sesame oil
• 50 g whole peeled garlic cloves
• Thinly sliced scallions
• Katsuobushi flakes