Combine all sauce ingredients in a measuring cup and mix well.

Heat cooking oil in a pan over medium heat. Add thinly sliced pork belly and cook until lightly browned.

Pour the prepared sauce over the pork and cook for 3 minutes until the sauce thickens and glazes the pork.

Optional: Transfer the cooked pork to a rack and torch it for a smoky flavor.

Bring 6 cups of water to a gentle boil.

Carefully place 5 eggs into the boiling water and cook uncovered for 7 minutes.

Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Peel the eggs once cooled.

Optional: For color, mix dark soy sauce and a pinch of sugar in a bowl. Roll the peeled eggs in the mixture to coat them.

Chop the green onions, separating the white and green parts.

In a large bowl, prepare the broth base by combining water, chicken bouillon powder, and hondashi. Mix well.

Heat lard in a wok over medium heat. Add minced garlic, grated ginger, and the white part of the green onions. Stir-fry until fragrant.

Add the ground pork and white pepper. Stir-fry for 3 minutes, breaking up the pork.

Reduce heat to low. Add mirin, sugar, miso, and chili bean paste. Mix gently for about 2 minutes.

Pour in the prepared broth base. Bring to a gentle heat, taste, and add a pinch of salt if needed. Cover and keep warm.

In a clean pan, heat lard over high heat. Add mung bean sprouts and stir-fry quickly for less than a minute.

Cook the ramen noodles according to package instructions.

Assemble the ramen bowl. Place noodles in the bowl, pour over the broth, and arrange the chashu, soft-boiled eggs, stir-fried bean sprouts, corn, chopped green onions, and a sheet of dried seaweed on top.