Miso Ramen

Bring the stock and broth to a simmer in a large pot; add minced garlic and grated ginger and simmer gently for 10 minutes to infuse flavor.

Whisk the miso paste in a small bowl with a ladle of hot broth until smooth to prevent lumps.

Stir the dissolved miso, soy sauce and mirin into the pot off the boil; keep the broth hot but not boiling to preserve miso aromas.

Heat a small pan with sesame oil, briefly sear sliced chashu to warm and caramelize the edges, then set aside.

Cook the ramen noodles in a separate pot of vigorously boiling water according to package instructions until al dente, then drain well.

Soft-boil eggs by simmering 6–7 minutes for runny yolks, cool in ice water, peel and optionally marinate in soy-mirin for 10–30 minutes.

Divide drained noodles into serving bowls and ladle the hot miso broth over them immediately to avoid soggy noodles.

Arrange toppings on each bowl: sliced chashu, menma, halved ajitsuke tamago, sliced green onions and nori.

Sprinkle toasted sesame seeds if desired and taste the bowl, adjusting seasoning with a little soy or salt if needed.

Serve the miso ramen hot and enjoy immediately.