1. **Broth Preparation:** Combine 1.5L chicken broth with 500ml water, 2 crushed garlic cloves, 1 inch sliced ginger in large pot. Bring to boil then reduce to low simmer (85°C/185°F). Add pork belly, simmer uncovered for 2 hours, skimming foam every 30 minutes. [CRITICAL: Maintain gentle simmer – boiling makes broth cloudy] [PREP: Tie pork belly with kitchen twine to maintain shape] 2. **Seasoning Base:** Remove pork, strain broth. Return broth to pot, add ¼ cup soy sauce, 2 tbsp miso. Heat to 75°C/167°F (do not boil after adding miso). [CRITICAL: Dissolve miso in ladle of broth before adding] 3. **Component Preparation:** Boil eggs 6.5 minutes for runny yolk, ice bath immediately. Sear cooked pork belly in hot pan (200°C/390°F) 2 minutes per side until caramelized. Cook noodles according to package (typically 2 minutes in boiling water). [TECHNIQUE: Shock noodles in cold water after cooking to stop process] 4. **Assembly:** Place noodles in pre-warmed bowls. Pour 350ml broth over noodles. Slice pork belly 5mm thick, halve eggs, arrange with bamboo shoots, green onions, nori. [SERVE: Immediately. STORE: Components separate. Broth 3 days fridge, pork 3 days, noodles day of.]