Tsukemen (Dipping Ramen Noodles)

Bahan-bahan (2 porsi)

• ½ tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
• 2 cloves garlic
• 1.8 oz shimeji (brown beech) mushrooms ((½ package))
• 1 –2 shiitake mushrooms ((use more if it‘s a small piece))
• 2 g reen onions/scallions
• ½ lb sliced pork belly
• 1 Tbsp toasted sesame oil
• ⅛ tsp freshly ground black pepper
• 1 Tbsp doubanjiang (spicy chili bean paste)
• 1 tsp soy sauce ((gluten-free soy sauce for GF))
• 1 tsp miso
• ⅓ cup mentsuyu (concentrated noodle soup base)
• 1 cup water
• 1½ Tbsp rice vinegar (unseasoned)
• ⅛ tsp Diamond Crystal kosher salt ((optional; as needed to taste))
• 2 servings fresh ramen noodles
• 6 cooked shrimp
• 4 slices narutomaki (fish cakes) ((at room temperature or cold))
• 2 Ramen Egg
• 1 sheet nori seaweed ((cut into quarters))
• ⅓ oz katsuobushi (dried bonito flakes)