Miso Tonkotsu-Style Ramen with Soft-Boiled Eggs

In a large pot, combine 6 cups chicken stock, 2 cups water, a 3-inch piece of kombu, and 4 dried shiitake mushrooms. Bring to a gentle simmer over medium heat (do not boil) and steep for 15 minutes.

Remove kombu and shiitakes, then add 4 smashed garlic cloves, a 2-inch knob of sliced ginger, and 1 sliced white onion. Simmer for 20 minutes to build depth.

Meanwhile, lower 4 large eggs into boiling water and cook exactly 6 minutes 30 seconds. Transfer to an ice bath, peel, and marinate in 3 tbsp soy sauce mixed with 2 tbsp mirin for at least 20 minutes.

In a small bowl, whisk ¼ cup white miso paste with 2 tbsp tahini and 1 tbsp rice vinegar until smooth.

Strain the broth through a fine sieve back into the pot, discarding solids. Whisk in the miso mixture and 1 tbsp toasted sesame oil until fully emulsified. Keep hot but not boiling to preserve the miso's flavour.

Sear 300 g thinly sliced pork belly in a dry skillet over medium-high heat for 3-4 minutes per side until caramelized and rendered. Season with a splash of soy sauce.

Cook 4 portions fresh ramen noodles in boiling water according to package directions (usually 2-3 minutes) until springy. Drain thoroughly.

Divide noodles among 4 deep bowls. Ladle the hot miso broth over top until noodles are just submerged.

Arrange pork belly, halved marinated eggs, blanched baby bok choy, and a small mound of corn kernels on top.

Garnish with 3 thinly sliced green onions, a sheet of nori, and a drizzle of chili oil if desired.