Miso Butter Corn Ramen

To prepare dashi stock, combine 1000 grams of water and Kombu in a pot. Let the Kombu soak for 30 minutes. Heat the pot over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a gentle simmer, then add Katsuobushi. Simmer for 30 seconds, then turn off the heat and let the Katsuobushi settle for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Mince the Garlic and Ginger finely. Slice the Scallions thinly for garnish. Slice the Chashu pork into desired thickness.

In a separate saucepan, heat Sesame oil over medium heat. Add the minced Garlic and Ginger and sauté until fragrant, about 1 minute.