Combine the water, baked baking soda, and sea salt until dissolved.

Gradually add the seasoned water to the wheat flour and rub into fine crumbs.

Press the dough together, adding only enough remaining water to form a cohesive dough.

Roll the dough through the pasta machine at three settings.

Fold and laminate the dough, then repeat the rolling sequence four times.

Cover the noodle dough and refrigerate it overnight.

Slice the daikon radish, leek, onion, apple, ginger, and garlic.

Add chicken thighs, pork skin, vegetables, apple, and star anise to the stockpot.

Cover the stock ingredients with water and simmer gently for 180 minutes.

Strain the stock and whisk in aged red miso paste and bonito flakes.

Combine sake, soy sauce, ginger, garlic, and star anise for the chashu marinade.

Marinate the pork belly in the chashu marinade for at least 60 minutes.

Slow-cook the marinated pork belly in its marinade until tender, about 120 minutes.

Seal the eggs in a heat-safe bag and cook sous vide at 62°C for 45 minutes.

Cool the eggs briefly, then peel them carefully.

Slice the rested noodle dough into ramen noodles.

Boil the ramen noodles until chewy and cooked through, about 2 to 3 minutes.

Sauté the enoki mushrooms and shiitake mushrooms in neutral cooking oil until tender.

Divide the cooked noodles among four ramen bowls and pour over hot miso chicken stock.

Top each bowl with sliced chashu pork, sautéed mushrooms, and one slow-cooked egg.