A clear, savory chicken and dashi broth seasoned with a high-quality soy sauce tare.
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Prepare the Shoyu Tare by simmering the soy sauce, mirin, ginger, and garlic in a small saucepan over low heat for 10 minutes, then strain and set aside.
In a large pot, combine the chicken stock and dashi stock, bringing it to a gentle simmer; do not let it boil vigorously to keep the broth clear.
Taste the broth and whisk in the prepared Shoyu Tare one tablespoon at a time until the desired saltiness and depth are achieved.
Bring a separate large pot of unsalted water to a rolling boil and cook the fresh ramen noodles according to package instructions (usually 2-3 minutes).
While the noodles cook, warm your serving bowls by rinsing them with hot water, then add a small dash of sesame oil to the bottom of each.
Drain the noodles thoroughly and divide them evenly among the warmed bowls.
Ladle the hot broth over the noodles, ensuring they are fully submerged and untangled with chopsticks.
Top each bowl with chashu pork, half a soft-boiled egg, a piece of nori, and a generous sprinkle of green onions before serving immediately.
