Broth: ・2 tbsp shoyu (Japanese soy sauce, you can use any but originally Japanese soy sauce is used) ・A little splash of mirin ・Little bit of salt, msg & sugar ・Spring onion (white part) ・Then you can add whatever more you want to, chili, spices, miso etc. etc. Then you want some fat into the broth, you just kind of need it and it can be whatever you want. Personally I don't use a lot because I don't want it super fatty and oily, so I just use a little pinch of lard. Otherwise you could use oil or make aroma oil which I've used too, it's just oil in a pan with ginger, garlic & spring onion and fry it a little bit, then strain the oil and you have aroma oil. Can use lard etc. too. Then in a pot, boil/heat up 400-500ml of water with 1 tsp chicken stock powder and 1 tsp fish stock powder Then you can garnish with whatever you like. I used the green part of spring onion + Ajitama Eggs, and next time I'm gonna make pork belly marinated in the tare used for the Ajitama eggs too. I can heavily recommend making Ajitama eggs tho instead of just regular soft boiled eggs. They are AMAZING. The tare I used for the ajitama eggs is just: 500ml water 100ml shoyu 100ml mirin 1tsp sugar And then let your softboiled eggs marinade in the tare for 1-2 days.