Miso Pork Ramen

1. Mix together 1 tbsp miso, 2 tbsps mirin, and 2 tbsps sake to create the marinade. Soak the pork belly slices in this marinade. You can soak the pork for up to overnight.
2. For the ramen broth, combine 1 tsp of dried dashi powder, 1 tsp of soy sauce, 1 tsp of mirin, and 1.5 cups of boiling water.
3. Submerge the kale in the hot broth to blanch it.
4. Sauté the marinated pork belly until it's caramelized on both sides. You can slice it before cooking or after marinating.
5. Cook the tomatoes and quartered mushrooms in any leftover miso marinade until tender.
6. Add the cooked pork, sautéed tomatoes, and mushrooms to the ramen broth along with the instant ramen noodles and the 6-minute soft-boiled egg. Garnish with two toasted seaweed slices before serving.