Put all the ingredients in a pot and let everything cook slowly for about an hour, and leave it to rest covered for another 2 hours.
1) Cook the cold eggs in boiling water for about 6 minutes.
2) Cool them in water with ice and peel them.
3) In a bowl mix water, soy and mirin and put the peeled eggs in it and marinate for about 2 hours.
1) In a cooking pan in sesame oil, cook the garlic, spring onions, grated ginger and add the dashi broth, the kombu seaweed and the black pate.
2) When everything is boiling, add the miso pasta dissolved in a bowl with soy, oyster sauce, sake, sugar and turn off the hea.
3) Aside from cooking the noodles, drain them and put them in 4 bowls and we add the broth.
4) Let's finish assembling our bowls with the final ingredients as we like.
