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1
Make the pork broth.
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2
Combine the dried mushroom powder, five-spice powder, salt, brown sugar, and paprika in a small bowl.
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3
Rub the spice mixture onto the pork shoulder.
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4
Place the meat onto a platter, cover with plastic wrap, and allow the meat to absorb the flavours of the rub.
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5
Refrigerate for 4 to 24 hours, turning the meat occasionally.
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6
Preheat the broiler.
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7
Spread the ginger, onions and garlic on a baking sheet and char under the broiler or place in a grilling basket and char on the grill.
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8
Turn the oven to 140C/gas mark 1.
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9
Rinse the pig trotter in hot water for 5 minutes.
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10
Rinse the chicken bones in hot water for 5 minutes.
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11
In a large roasting pan, layer the chicken bones, then the pig trotter, and then the pork shoulder.
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12
Add enough water to cover the bones and then cover the pan.
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13
Roast low and slow for 6 hours.
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14
When the meat is done roasting, remove from the oven and let cool.
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15
Remove the bone from the pork shoulder.
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16
Return the bone to the roasting pan.
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17
Shred the pork shoulder with two forks and reserve for use elsewhere, refrigerated and covered with some liquid from the roasting pan.
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18
Strain the liquid and add back to the roasting pan.
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19
Transfer the roasting pan to the stove top.
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20
Add the charred ginger, onions and garlic to the strained liquid.
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21
Simmer over low heat for at least 8 hours, adding water as needed to maintain a volume of about 4 litres.
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22
To cook your eggs: bring a saucepan of salted water to a boil over high heat.
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23
Fill the bowl with water and ice to make an ice bath.
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24
Add the eggs to the boiling water and set a timer for 6 minutes and 30 seconds.
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25
Remove the eggs from the boiling water and place them in the ice bath for 1 minute.
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26
Peel the eggs.
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27
Fill the pasta pot with water and season with salt until it tastes like seawater.
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28
Bring to a boil over high heat.
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29
Cook the ramen for 2 to 4 minutes, to your taste.
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30
Divide the broth among 6 bowls.
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31
Divide the shiro miso among the bowls and whisk into the broth.
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32
Divide the noodles among the bowls and stir immediately to prevent clumping.
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33
Serve with the pork shoulder, tofu, scallion, kombu, sesame seeds, bonito flakes, eggs, and butter for garnishing.
