Thanks, not this time, but I can share the rough process as well as the two recipes I initially started with.

I made a broth with dried shitake mushrooms and kombu, that I afterwards enhanced with carrot and onion, spring onion and some other aromatics. Then I fried some doubanjiang and garlic, added miso, mirin, sake and broth. I also created an aromatic oil by frying spring onions in grapeseed oil and I of course marinated some boiled eggs in mirin and soy sauce. (I might have added something else as well, but I am not sure)

The recipes: https://www.justonecookbook.com/homemade-chashu-miso-ramen/ https://www.justonecookbook.com/vegetarian-ramen/