Steps

1. Finely chop 20g of scallion. [Pro Tip!] Scallions are aromatic vegetables that enhance the flavor of the soup.
   🕒 05:07
2. Transfer the finely chopped scallion to a separate container.
   🕒 06:03
3. Cut 70g of pork belly into desired sizes with scissors. [Pro Tip!] When cutting raw meat, thoroughly sanitize your cutting board. Using scissors is easy and hygienic.
   🕒 06:07
4. In a bowl, add 2 tbsp soy sauce, 10 shakes Haimi (umami seasoning), 3g bonito powder, 1/2 tsp sugar, 1 tsp rice vinegar, black pepper to taste, 2 tsp rice oil, and 1 tsp sesame oil. [Pro Tip!] Using Haimi adds a more sophisticated flavor.
   🕒 06:31
5. Add 200ml cold water, mix, and chill in the refrigerator. [Pro Tip!] Chilling the soup thoroughly enhances the deliciousness of the chilled ramen.
   🕒 08:40
6. Bring water to a boil in a pot.
   🕒 09:49
7. Boil 1 portion of Chinese noodles in the boiling water for 3 minutes and 30 seconds.
   🕒 10:34
8. One minute before the noodles are done, add 70g of pork belly to the pot and boil them together. [Pro Tip!] Boiling for about 1 minute preserves the umami of the pork belly and prevents it from becoming tough.
   🕒 11:14
9. Thoroughly chill the boiled noodles and pork belly with tap water and ice, then remove any sliminess.
   🕒 11:37
10. Squeeze out the water from the noodles and pork belly thoroughly.
    🕒 12:25
11. Add the noodles to the bowl with the chilled soup.
    🕒 12:34
12. Garnish with 1 boiled egg, menma (seasoned bamboo shoots) to taste, green onions to taste, and the boiled pork belly.
    🕒 12:43
13. Sprinkle a little seasoned salt over the plated boiled egg and pork belly.
    🕒 13:04