Sweat garlic, ginger and a spoon of doubanjiang in sesame oil. Add ground pork, then two spoons of white miso and one of red. Pour in chicken stock and a splash of soy milk, simmer ten minutes. Noodles go in a separate pot — never cook them in the broth.
Boil 6:30 from the moment the eggs hit the water. Straight into ice. Peel, then marinate in equal parts soy, mirin and water with a little sugar. Overnight is enough; two days makes them too salty.
Pickled ginger, menma, nori sheets, frozen corn, spring onion cut on the bias. Chashu when I have a free Sunday.