Tsukemen (Dipping Ramen Noodles)

180 g dry ramen noodles
500 g sliced pork belly
½ tsp SIDS CRAZY SALT
2 cm ginger
6 cloves garlic
4 shiitake mushrooms
1 shimeji mushrooms
4 spring onions
2 tbsp roasted sesame oil
2 tbsp Doubanjiang (spicy chilli bean paste)
2 packets katsuobushi (dried bonito flakes)
Seasonings:--
⅔ cup Mentsuyu (noodle soup base)
2 cups water
1 tsp miso
1 tsp soy sauce
1½ tbsp rice vinegar
Toppings:--
6 shrimps (+ 1 tbsp saké for boiling)
2 soft/hard-boiled egg
2-3 slices Narutomaki (fish cakes)
nori (seaweed)

One of the most beloved styles of ramen in Japan, especially during the summer months.
The dish involves serving cold noodles alongside a bowl of hot soup. You dip the noodles into the soup and enjoy the toppings served atop or on the side of the noodles. The contrast of cold noodles and hot broth is literally the best of both worlds.
Preparation: Cut the meat into 2 cm pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop spring onions. Remove the shell and devein shrimps.
In a medium saucepan, heat sesame oil over medium-high heat then add ginger and garlic when oil is hot.
When fragrant, add chilli bean paste (Doubanjiang) and stir constantly so it won’t burn. Add the meat, SIDS CRAZY SALT and cook until no longer pink. Add the shiitake and shimeji mushrooms and cook until wilted. Add Menetsuyu and water and bring to a boil.
Using a fine sieve, skim off the scum and foam if necessary.
Lower the heat to medium-low, add miso and soy sauce in the soup then simmer for 5 minutes. Add spring onions and rice vinegar. Turn off the heat and set aside.
Prepare Toppings: In a small saucepan, bring 1½ cup water to a boil. Add saké and shrimp. Once the shrimp starts changing colour, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp). Drain and set aside.
When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodle when you drop them into the boiling water.(stir with a fork) Cook according to the package instructions, but keep the noodles al denté. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into plates/bowls. Serve all the toppings on the noodles or on a separate plate.
Pour the hot soup in a bowl. Serve the cold noodles, toppings, soup and sprinkle katsuobushi in the soup right before eating. Enjoy.