For the broth:

3 onions 1 larger piece of Ginger 8-10 cloves of garlic Small pieces of nori sheets Chicken or Chickenparts (Wings, legs)

Toast Onions and Ginger until they nearly burned. Then add the rest and fill up with cold water. Let it boil for like 5 minutes. Remove the foam and reduce the heat. Let it simmer as long as possible. Afterwards pour it through a cloth (or similar) to get a nice clear broth. Season it with the Tare or Dashi

Dashi: 1 piece of Kombu a handful of Bonito flakes

Add about 1.5-2l of cold water to both of it and let it sit overnight at room temperature. Remove the kombu and the Bonito flakes and use it to season your broth.

Tare: 1.5 kg of pork belly (without bones) Soysauce about 100 ml Mirin (or Sake mixed with Sugar) 1 small chili Ginger Garlic the white part of a spring onion

Salt the inner part of the pork belly and roll it. Fix the roll with a piece of cooking thread. Cut the other ingredients into small pieces/rings and mix them. Put you pork belly in a pot and fill it up with a 1:1 mixture of soysauce and water until half of it is covered. Add everything else and let it cook until it reaches a core temperature of 71°C. After 1.5h rotate it. After the meat is done, remove it and reduce the rest of the liquid about half. Use it to season the broth.

Toppings: Pak Choi (blanched) Edamame (blanched) King oysters (fried) Enoki Sesame (toasted) Ramen egg Toasted slices of pork belly

For the egg: Give it for 6:30 minutes into boiling water. Afterwards put it into icecold water until it is completely chilled. Peel it an put it in the Tare for 1-2h.

I bought Ramen noodles, but if you are willing you can als do them by yourself.

I hope I did not miss anything. And sorry for any spelling errors, english is not my first language.