Miso <em>Tori Paitan</em> Ramen (Creamy Chicken Broth Ramen) Recipe

Ingredients (12)

• 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)
• 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)
• 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
• 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