Tonkotsu Miso Ramen from Naruto

In a bowl, combine white wine, sesame oil, mirin, dark soy sauce, brown sugar, and white pepper. Whisk until well mixed to create the marinade.

Place the skinless pork belly into a vacuum-sealable bag, pour the marinade over it, and seal the bag. Let it marinate for at least 12 hours, or overnight for best results.

Remove the marinated pork belly, butterfly it to create a larger, flatter piece, then roll it up tightly.

Tie the rolled pork belly securely with butcher's twine to hold its shape during cooking.

Smoke the pork belly at 300°F (149°C) until it reaches an internal temperature of 165°F (74°C).

Use a torch to char the outside of the cooked pork belly for extra flavor and color.

Let the char siu pork rest for about an hour before slicing it thinly.

In a large stockpot, combine pork ribs, beef bone marrow, and chicken feet. Cover with water and bring to a boil for about 20 minutes to start the blanching process.

Discard the first batch of water to remove any scum and impurities. Refill the pot with fresh water.

Bring the broth back to a boil and simmer for 4 hours. Then, add ginger, garlic, scallions, carrots, and onions.

Add dried shiitake mushrooms to the broth for umami flavor.

Cover the pot and let it simmer for an additional 4 hours.

Prepare dashi by adding kombu and bonito flakes to boiling water. Simmer for 5 minutes, then strain.

Pour the prepared dashi into the main broth.

After simmering, strain the entire broth to remove solids. Then, whisk in red and white miso paste until fully dissolved.

To make soft-boiled eggs, place eggs in boiling water for exactly 6 minutes.

Immediately transfer the boiled eggs to an ice bath to stop the cooking process.

Gently crack the shells and peel the eggs under water.

Prepare a marinade by mixing soy sauce, mirin, sesame oil, brown sugar, and water.

Pour the marinade over the peeled eggs and refrigerate for at least 3 hours.

Strain canned bamboo shoots. In a pan with sesame oil, sauté the shoots. Add chicken stock, mirin, and soy sauce. Cook for 5 minutes.

Once the liquid has evaporated, add a little chili oil and stir to combine.

Slice the Narutomaki (fish cake) into rounds.

Finely chop the scallions for garnish.

Cook the ramen noodles in boiling water according to the package instructions, which is typically around 4 minutes.

Assemble the ramen. Place cooked noodles in a bowl, ladle the hot broth over them. Arrange slices of char siu pork, a halved marinated egg, scallions, menma, narutomaki, and a sheet of nori on top.