Foryoueats: Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)

Ingredients

• For the Gyofun:
• 3 dried red chiles, such as árbol, Thai bird, Bangladeshi, or Kashmiri, stemmed (optional)
• 5g (about 1 small handful) katsuobushi shavings (Japanese smoked, dried skipjack tuna)
• For the Miso Tare:
• 1 tablespoon (15ml) shoyu tare (from the chintan shoyu ramen recipe )
• 2 tablespoons (30ml) red miso paste
• 2 fresh red Thai bird chiles, stemmed and thinly sliced crosswise (optional)
• To Serve:
• 4 cups (about 950ml) chicken paitan broth
• 4 teaspoons (20ml) aroma oil (from the chintan shoyu ramen recipe )
• 2 servings ramen noodles, either store-bought or homemade
• To Garnish:
• Sliced braised pork belly (from the chintan shoyu ramen recipe , warmed through and seared with a torch if desired); marinated egg (shelled and halved); and sheets of toasted nori (all optional)
• 2 tablespoons finely diced white onion
• 2 scallions, sliced crosswise as thinly as possible
• Lime wedges