Add 6 cups (1,440 ml) of water to a pot. Bring it to a boil. Once it starts to boil, reduce the heat to low and gently lower in the eggs. Give it a few stirs and cook for 7 minutes.

Immediately drop them in ice water. Peel and set aside. Optionally, you can coat them with 1 teaspoon of dark soy sauce and a generous pinch of sugar. Wipe off the excess with paper towels.

In a small container, combine the soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce (if using), garlic, ginger, water, and MSG (if using). Mix well.

To a pan, add ½ tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the pork belly. Once they turn a beautiful golden brown on both sides, pour the sauce. Gently simmer for another 3 minutes. Optionally, hit it with a blowtorch. Cut into bite-sized pieces and set aside.

Thinly slice the green onions. Make sure to include both parts.

In a large mixing bowl, add 4 cups (960 ml) of water, along with the chicken bouillon powder, and hondashi. Mix well.

In a wok (or pot), heat the lard over medium heat. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant. Add the ground pork and white pepper. Saute for 3 minutes. Break up the pork and cook until the pork is cooked through.

Reduce the heat to low. Add the mirin, sugar, miso, and Chinese chili bean paste. Stir together for 2 minutes. Add the stock and put it on a gentle heat. Taste and add salt to taste. Keep it warm until ready to serve.

In a pan, heat the lard (or 1 tablespoon of vegetable oil) over high heat. Once it gets nice and hot, add the mung bean sprouts and quickly stir-fry them for 30 seconds to 1 minute. Remove from the pan. Set aside.

Cook the noodles according to the package instructions.

Divide the noodles into serving bowls. Add the broth. Top with chashu, eggs, mung bean sprouts, corns, green onions, and dried seaweed (if using). Enjoy~!