Steps

1. Slice 10g garlic and 10g ginger.
   🕒 03:04
2. Prepare the green part of a long green onion to taste.
   🕒 03:23
3. Add 400cc water to a pot.
   🕒 03:32
4. Before heating, add 150g ground pork to the pot. [Pro Tip!] Using ground meat helps to extract broth quickly.
   🕒 04:10
5. Add the sliced garlic, ginger, and 4g kombu to the pot and place it over heat. [Pro Tip!] Simmering kombu together enhances the umami flavor.
   🕒 04:26
6. Once it boils, carefully skim off any scum that rises to the surface.
   🕒 05:30
7. Add 2 tbsp soy sauce, 1/4 tsp salt, 1/2 tsp sugar, and 2 tsp Mirin (Sweet Rice Wine) to the soup and mix. [Pro Tip!] When making ramen at home, you can achieve a delicious result by adding seasonings directly, without preparing a 'kaeshi' (ramen seasoning base) beforehand.
   🕒 06:10
8. Cover the pot and simmer on low heat for 15 minutes. [Pro Tip!] Using ground pork allows you to make an authentic broth in a short amount of time.
   🕒 06:36
9. Add 2 tbsp lard to a frying pan, then add the prepared green part of a long green onion to taste and sauté carefully to make green onion oil. [Pro Tip!] Using lard is recommended for making fragrant green onion oil.
   🕒 06:54
10. Once the green onions are fragrant and browned, transfer the green onion oil to a bowl.
    🕒 07:52
11. Strain the cooked soup through a sieve, separating the solids from the broth. Keep the broth warm.
    🕒 10:41
12. Bring plenty of water to a boil in another pot and cook 1 serving of noodles according to package directions.
    🕒 12:18
13. Pour the warm soup into a ramen bowl and add all of the prepared green onion oil.
    🕒 13:10
14. Sprinkle 4 dashes of white pepper.
    🕒 13:19
15. Add the cooked noodles, then top with 1 boiled egg and chopped green onions to taste, and it's done. [Pro Tip!] Seasoning the boiled egg with seasoned salt makes it taste delicious, like an ajitama (marinated egg).
    🕒 13:24