Slice the pork belly into thin strips.

Combine the sake, soy sauce and sugar in a small bowl with 120ml water.

Heat a splash of oil in a wok set over a high heat. Add the pork belly, turn the heat down to medium and stir fry until crispy and browned, around 5 mins.

Drain the oil then add the sauce. Cook, tossing frequently, until reduced by half then add half of the butter.

Return the pork to the sauce and toss to coat. Stir fry for 1 minute then set aside.

Heat the dashi in a saucepan.

Roughly chop the garlic and ginger and transfer to a blender. Add the remaining butter, white miso paste and a ladleful of the hot dashi. Blitz until smooth.

Add the remaining dashi and blitz again. This is your broth, which you can heat up as needed.

Bring a medium saucepan of water to the boil. Cook your eggs for 6 mins, then plunge into ice cold water to stop the cooking process. Once cooled, peel and halve.

Bring a medium saucepan of salted water to the boil. Cook your noodles according to the package instructions then drain.

Finally, thinly slice the spring onions.

To assemble, divide the noodles between the serving bowls. Add the pork, eggs, spring onions and extra toppings of your choosing. Ladle the hot broth over the top, then serve and enjoy.