1.making the soup stock In a big cooking pot, add 1.2L water, pork belly, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 30 min.
2. Remove from the heat. Take pork belly, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L (another) water more into the stock, then set aside.
3. In a frying-pan, add all the ingredient (C) and bring it to a boil. Place boiled pork skin side down. Cook for all sides until a nice golden brown. Cut into slices and set aside.
4.making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!
You can change the quantity of shoyu soup base you add depending on how you like it.
You can also add just boiled water to the soy sauce soup base, if you have already char siu or any topping on:)