Grab a large pot of water then bring to a boil.
In a separate bowl, mix the stock, the soy sauce and mirin. Boil these ingredients too. Afterwards, reduce the heat to a simmer. Proceed to add the rice vinegar and stir it so that it combines properly.
Get a fine-mesh sieve and pass the miso through it. Stir this to combine and then boil again. Cook this for a few minutes until it becomes slightly thick. Taste it and then season accordingly. Ensure the broth has an intense flavor and is well salted then remove it from the heat.
Add your noodles to boiling water and then cook according to the instructions on the package. Once it’s already cooked, insert the noodles in ice cold water immediately. Alternatively, you could drain it and then hold the strainer under some cold water for about two minutes. Ensure you swish these noodles around using your fingers.
Place the chilled noodles on two different serving bowls. You can also use serving plates instead. Also place the fish cake and ramen eggs on the serving bowl/ plates. In two other different bowls, ladle the broth. Use the katsuobushi as toppings as well as the green onions. Drizzle some toasted sesame and chilli oil on the plates.
