Marinated Eggs:

1. Boil the eggs for 6-8 minutes until they have a firm white and gooey yolks.
2. Transfer the boiled eggs into a bowl of iced water to stop the cooking process and make them easier to peel.
3. In a lidded container or freezer bag, combine 1 tsp salt, 1 tbsp vinegar, 3 cloves garlic, ½ tsp gochujang paste (optional), 1 chopped spring onion, ½ tbsp sesame seeds, ½ cup soy sauce, ¼ cup honey, ½ tbsp sesame oil, and ¼ cup water to create the marinade.
4. Once the eggs are cool enough to handle, peel them and add them to the marinade, ensuring they are fully submerged.
5. Allow the eggs to marinate for at least 2 hours or, ideally, overnight.

Broth:

1. Bring 6-8 cups of your preferred stock to a boil in a pot.
2. Add a strip of kombu and 2 tbsp of katsuobushi or bonito flakes (if using) to the pot.
3. Turn off the heat and let the stock sit for at least 10 minutes, or up to 1 hour, allowing the flavours to infuse.
4. When ready to serve, remove the kombu and reheat the stock.

Tare:

1. In a jar, combine ½ cup miso paste, 2 tbsp kosher salt, ¼ cup water, 3 tbsp tahini or Japanese toasted sesame paste, 1 tbsp gochujang paste (optional), 2 tbsp toasted sesame oil, 2 tbsp soy sauce, 4 tbsp mirin, 5 crushed cloves of garlic, and 4 tbsp tamarind paste (optional).
2. Store the tare in the refrigerator until ready to use.
3. When ready to assemble, add the tare to the hot broth and stir to incorporate.

Black Garlic Oil (Mayu):

1. Finely chop 12 cloves of garlic.
2. Heat 3 tbsp neutral oil (e.g., groundnut) in a small saucepan over medium heat.
3. Add the chopped garlic to the heated oil and cook, stirring constantly, until the garlic turns very dark brown, just short of black.
4. Remove the saucepan from the heat and immediately add 1 tbsp sesame oil to the garlic oil mixture.
5. Be cautious not to taste the black garlic oil on its own, as it’s highly concentrated.
6. Drizzle about a tablespoon of the black garlic oil over each ramen bowl when assembling.

Pork:

1. Preheat your oven or air fryer to 200°C (400°F) about 20 minutes before serving.
2. Slice 1 lb of roasted pork thinly and place it in an ovenproof dish.
3. In a separate bowl, combine 1/3 cup fish sauce, 3 tbsp oyster sauce, zest and juice of 1.5 limes, 3 tbsp maple syrup, 1 tbsp toasted sesame oil, 2 tbsp brown sugar, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp Chinese 5 spice, and 1 tsp ground coriander to make the marinade.
4. Pour the marinade over the sliced pork and mix well.
5. Roast or air fry the pork for about 10-15 minutes until it’s hot, slightly caramelized, but not burnt.

Vegetables:

1. Prepare the vegetables according to your preference.
2. Blanch tender stem broccoli in salted, boiling water for 3-5 minutes, then transfer it to ice water to preserve its colour and crunch.
3. Char the cut side of halved Pak choy in a pan with some oil for a bit of charred flavour.
4. Slice zucchini into bite-sized pieces and add them to the broth for 3-4 minutes to heat through.
5. Slice sugar snaps and add them fresh to the assembled ramen bowls.
6. Drain water chestnuts and bamboo shoots and add them to the broth to heat through.
7. Slice spring onions finely and use them as a fresh topping.

Noodles:

1. About 10 minutes before serving, bring water to a boil and cook ramen noodles according to package instructions (usually 3-5 minutes).
2. Drain and add the cooked noodles to your serving bowls when ready to assemble.

Assembly:

1. Reheat the broth and add the vegetables that need heating, keeping them tender-crisp.
2. Add the tare to the hot broth and stir.
3. Place the cooked noodles in your serving bowls.
4. Ladle a portion of hot broth over the noodles.
5. Top with the remaining vegetables, pork, and halved marinated eggs.
6. Drizzle each bowl with a tablespoon of black garlic oil.
7. Sprinkle with sliced spring onions and sesame seeds.
8. Enjoy your flavourful bowl of ramen!