Step 1: Prepare the Broth

In a medium saucepan, combine 4 cups of water and the kombu. Bring it to a gentle simmer and let it steep for 10 minutes.

Remove the kombu and add the bonito flakes. Simmer for another 5 minutes, then strain the liquid to create a clear dashi base.

Return the dashi to the saucepan and add soy sauce, miso paste, sesame oil, rice vinegar, and minced garlic. Stir well and simmer for 10 minutes. Keep the broth warm while preparing the other components.

Step 2: Cook the Noodles

Bring a large pot of water to a boil and cook the ramen noodles according to the package instructions (usually 3-5 minutes).

Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and enhance their chewy texture. Set aside.

Step 3: Prepare the Toppings

Soft-boil the eggs by placing them in boiling water for 6 minutes. Immediately transfer them to an ice bath, peel, and marinate in a small bowl with soy sauce for 15 minutes.

Heat a skillet over medium heat and sear the pork belly slices until golden brown on both sides.

Step 4: Assemble and Serve

Divide the chilled noodles into serving bowls.

Ladle the hot broth into separate bowls for dipping.

Garnish the noodles with green onions, nori, marinated eggs (halved), and pork belly slices.