Ramen

Place the meat in a pot and cover with cold water.
Slice some ginger with the skin on and throw them in the pot.
Add some spring onions roots and three crushed garlic tooth.
Throw some salt and let it go on a rolling boil for as long as possible.

Mince some ginger, garlic and spring onions.
Heat some oil in a pan and roast some of the meat in it for a bit.
Then throw the ginger, garlic and onion and let them fry.
When they start to change color, cut the fire and transfer to a bowl.
Then separate the oil from the rest.

Throw the miso paste in the pan where the aromatic oil was made. Cook for two minutes. 
Then slowly add some stock into the pan while mixing so that the miso paste disapears in the stock.

Put equal part soy sauce, water and mirin in a pot and crank up the fire.
Add some crushed garlic and sliced ginger and some spring onions.
Cook for a 5 to 10 minutes.

Cook the eggs for 6 minutes.
Fry some of the chicken skin.
Season the chicken meat with a bit of tare and reheat it in the pan where the skin was fryed. 
Cook the noodles. Slice some spring onions.

Place some tare at the bottom of the bowl.
Then add the broth.
Throw in the noodles.
Add the meat and the sliced eggg.
Sprinkle the toppings.
Pour some of the aromatic oil on top.