Step 1

Grate 30 grams onion, 25 grams carrot, 15 grams ginger, and 15 grams garlic into a large frying pan and 230 grams ground pork, 3/4 teaspoon salt, and 1/4 teaspoon baking soda.

Step 2

Place the pan over medium-high heat and mix the ingredients, crumbling the meat with a spatula or wooden spoon.

Step 3

Continue cooking the mixture until it is crumbly, and no liquid is left in the pan (~4 minutes).

Step 4

Add 1 tablespoon vegetable oil, and stir-fry the mixture until the meat and aromatics are very well browned (~4 minutes).

Step 5

Add 3 cups chicken stock, and sprinkle on 10 grams gelatin. Scrape up any browned bits on the bottom of the pan and bring the noodle soup base to a boil over high heat.

Step 6

Reduce the heat to maintain a full simmer, and let the stock reduce for 10 minutes.

Step 7

While the ramen broth simmers, trim any dark parts of the stem from 4 grams dried shiitake mushroom and break it into pieces into a clean spice grinder. Add 4 grams katsuobushi and run the grinder until the katsuobushi and shiitake have become powder. You can also do this in a small blender, food processor, or using a mortar and pestle.

Step 8

Bring a large pot of water to a boil and boil 270 grams fresh ramen noodles according to the package directions.

Step 9

Strain the hot soup through a mesh strainer into a pot, pressing on the solids to get as much soup as possible.

Step 10

Add 2 tablespoons Saikyo miso, 1/8 teaspoon white pepper, and the powdered katsuobushi and shiitake. Use an immersion blender to emulsify the mixture together and then reheat the broth over low heat.

Step 11

Divide the tsukemen broth between two deep bowls and add the minced scallion stems.

Step 12

When the noodles are cooked, drain and plate them. Top the tsukemen noodles with a boiled ramen egg, sliced kakuni or chashu, nori, and 1 scallion greens.