Miso Ramen Broth - Crispy Pork Belly Ramen Bowl. (Reposted) Starting with vegetable dashi, pork bone broth (previously made), miso paste, add in kombu, Katsuobushi, ginger, scallions and reduce it slowly again over 2 hours. Organic udon, soft egg Onseng tomago topped with furikake, green vegetables 🥬 pork choy, savoy cabbage ball with pork meat, aburi flame torched pork belly for chashu and donburi glaze, and Nori. You will want to drink the broth when you’re done working your way through this

Understanding Mazemen, Japan's No-Broth Ramen | Food Skills